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
As recommended I served homemade Granary bread.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Hearty lamb & barley soup|
|200||grams||Lamb neck fillet, trimmed of fat and cut into|
|— small pieces|
|1/2||large||Onion , finely chopped|
|600||grams||Mixed root vegetables (we used potato, parsnip|
|— and swede, cubed)|
|1||liter||Lamb or beef stock|
|100||grams||Green beans (frozen are fine), finely chopped|
|Good Food magazine, February 2009.|
|Edited *RK* 01/23/2009 by|
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
: Prep 10 mins
: Cook 25 mins
: Low-fat, Dairy-free
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