Lamb Barley Soup

This is made with leftover leg of lamb and gravy which was thickened with flour.

2c lamb cut off the bone and cubed

1 lg. onion – chopped

3-4 carrots – scrubbed and slice-chopped

3 stalks celery – slice-chopped

1 small sweet-hot pepper – sliced

2/3c regular barley (not quick cooking)

~ ~ Put all the above into a 5 quart pot with:

1T butter

1T balsamic vinegar

2T extra virgin olive oil

Simmer-saute' covered on very low heat until everything's quietly sizzling and the water is coming out of the vegetables. Continue cooking, stirring occasionally for 10 minutes or so. Increase heat and stir-fry it for an additional 5-10 minutes to get the meat, vegetables and barley browned a little. Meanwhile, start to prepare the gravy.

2c cold leftover gravy

3-4 bay leaves

Rosemary Seasoning

Pour the gravy into a strainer and let it stand a few minutes. Gently stir but don't force any of the heavier parts through, that may have separated. You should have end up with about 1c of darker brown, semi-clear gravy. Add this to the pot along with 5-6 cups of water, bay leaves and Rosemary Seasoning.

Simmer about 45 minutes covered. By now the vegetables and barley should be cooked. Check the flavors. If too weak, add some beef soup base. Tonight I'm having this with very crusty Whole Grain Sourdough French Bread. It would also be good with Baking Powder Biscuits. Ahhhh, perfect for a rainy, late fall day :) . . . Lin