Hearty lamb & barley soup

In Germany pearl barley comes in packages of 250 grams. I used 200 grams for a Two Mushroom Barley Soup. The remaining 50 grams were perfectly used for the

Hearty lamb & barley soup

Hearty lamb & barley soup

As recommended I served homemade Granary bread.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Hearty lamb & barley soup
Categories: Soup
Yield: 4 Servings


1 teasp.   Olive oil
200 grams   Lamb neck fillet, trimmed of fat and cut into
      — small pieces
1/2 large   Onion , finely chopped
50 grams   Pearl barley
600 grams   Mixed root vegetables (we used potato, parsnip
      — and swede, cubed)
2 teasp.   Worcestershire sauce
1 liter   Lamb or beef stock
1     Thyme sprig
100 grams   Green beans (frozen are fine), finely chopped


  Good Food magazine, February 2009.
  Edited *RK* 01/23/2009 by
  Ulrike Westphal


1. Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

2. When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

: PER SERVING: 258 kcalories, protein 17g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 4g, salt 1,48 g

: Easy
: Prep 10 mins
: Cook 25 mins
: Low-fat, Dairy-free


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