Zinfandel
Originally from Croatia, Zinfandel is now best known as a California grape. It’s full bodied, high alcohol and packed with big fruit flavors.
Maureen’s Scotch Barley & Lamb Soup Recipe
View more Lamb Recipes
Prep Time
30 min
Total Time
2 hrs
Yield
Makes enough soup for about 15 bowls. Freezes well for reheating later.
One of our very good customers and friends Maureen sent in her Scotch Barley & Lamb Soup recipe that she’s been using for years. Use LGCM Ground Lamb to make a hearty soup that will fill you up (and keep you warm!) on a cold winter night. Enjoy and thanks for sharing Maureen!
Ingredients
- 1 lb LGCM Ground Lamb
- 4 cup Chicken Broth
- 1.5 cup Half and Half
- 1.5 cup Onion (chopped)
- 1 cup Pearled Barley
- 1 cup Carrot (diced)
- 1 cup Celery (chopped)
- .5 cup Shallot (diced)
- 2 Tbsp Flour
- 2 Tbsp Corn Starch
- 2 tsp Olive Oil
- 1 Tbsp Garlic Powder
Directions
Heat the olive oil over medium heat in a large saucepot and saute the onions until they are clear. Add the carrots and celery and saute for 10 minutes or until all of the vegetables are slightly tender.
Add the ground lamb to the saucepot, and cook until it is slightly browned. Sprinkle the flour over the mixture and stir it in, absorbing the fat from the ground lamb.
While sauteing, place the barley in a pot of boiling water, and let stand for 10 minutes. Drain and rinse the barley with cold water. Add the barley to the saucepot with the vegetables and meat, and mix with 1 cup chicken broth. Cover and let cook over low heat for 10 minutes.
Add remaining chicken broth to the saucepot, and bring to a boil. Reduce the heat to low, and let simmer for 1 to 1.5 hours or until barley is tender.
Blend the cornstarch and half and half and stir into the soup. Let the soup boil until the soup slightly thickens. Add salt and pepper to your taste and enjoy!
2 Reviews for Maureen’s Scotch Barley & Lamb Soup
A question. 4 QUARTS of broth or 4 cups?
That should be cups, thanks for catching it. We updated the recipe!