Maureen’s Scotch Barley & Lamb Soup

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!