Lamb and Barley Soup

1# ground or cubed lean lamb

12oz. Pale Ale

1 med. onion

1½c chopped celery

2 med. chopped carrots

3 lg. cloves minced garlic

¾c pearled barley

Saute' the lamb with 1/3 onion, finely chopped in a little butter or olive oil. Brown and deglaze with a little of the ale at a time until meat is very brown. Pour in remaining ale, add all the vegetables and barley. Stir and simmer a few minutes.

Add 4-6c water. Bring soup to a low boil, simmer until barley is done, approximately an hour. Half way through this time, check broth for flavor, adding beef soup base as needed. Serve with a tossed salad and/or crusty bread. . .Lin