June 17, 2016
Soups/Stews, Lamb/Mutton, Vegetables,
Celery, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes more
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"With the chilly weather we have been having I am on the look out for warming soup recipes and this one from Super Food Ideas looks good. Posted for You Want What!? A Recipe Posting Game. Have not allowed 10 minutes standing time in prep times."
Place lamb, stock, barley, tomatoes thyme and 5 cups water in a large saucepan over medium high heat and bring to the boil and then reduce heat to low and simmer covered, for 1 hour, skimming any fat from surface if necessary.
Add leek, carrot, celery and potato and simmer, covered for 25 to 30 minutes or until vegetables are tender and then remove from heat.
Using tongs or a slotted spoon, remove lamb and set aside for 10 minutes or until cool enough to handle.
Remove and discard bones and roughly shred lamb.
Return lamb to soup and season with salt and pepper and simmer for 5 minutes or until heated through and then stir in parsley.
Serve topped with extra parsley.
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