Mutton Broth with Barley
- Mutton bones
- 4 ounces onion chopped
- 4 ounces celery cubed small
- 4 ounces carrots, cubed small
- 3 ounces turnip cubed small
- 1 garlic clove , cubed
- 4 ounces butter
- 1/2 cup barley
- 1 1/4 gallons lamb or mutton stock
- 1/2 cup tomato puree
- 3 ounces cubed raw lamb
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- Cooked peas
Cover mutton bones with cold water, simmer gently to bring out flavor. Saute vegetables in butter, add barley, stock, tomato puree and raw lamb. Simmer gently until ingredients are almost done, then add seasonings and finish cooking. Serve 2 soups spoons of peas in each portion as a garnish. Makes 1 gallon. Serves 15.
Submitted by May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min