New England Soup Factorys Lamb And Barley Soup Recipes

HEARTY LAMB & BARLEY SOUP

Steps:

• 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.
• 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.

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP

Steps:

• Place lamb in a large pot and cover with cold water.
• Add bay leaves and salt; bring to a boil.
• Simmer briskly for for 2 hours.
• In separate large stockpot, heat the olive oil.
• Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
• Simmer for 1 hour.
• Remove from heat, and season with salt, pepper and lemon oil, to taste.
• Serve immediately.

IRISH LAMB-AND-BARLEY SOUP

Steps:

• Place a Dutch oven coated with cooking spray over medium-high heat until hot.
• Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
• Discard bay leaf.

LAMB AND BARLEY SOUP

Steps:

• Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
• Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
• Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
• Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
• Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

NEW ENGLAND SOUP FACTORY'S ASPARAGUS, LEMON, AND ORZO SOUP

Steps:

• Bring the chicken stock to a boil in a large stockpot.
• Add orzo; cook 5-7 minutes.
• Add asparagus; cook 5-7 minutes more.
• Bring soup back to a brisk boil and whisk in beaten eggs.
• Cook for 1 minute.
• Remove from heat and add remaining ingredients.
• Serve immediately.

NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP

Steps:

• Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
• Slice all of the mushrooms together and set aside 1/2 cup for garnish.
• Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
• Add the stock; bring to a boil.
• Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
• Puree in blender, return to pot.
• Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
• Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
• Add the mushrooms to the soup and stir well.