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Lamb Barley Soup With Vegetables

pork

3/4 pound boneless lamb shoulder
4 cups (each) beef stock and water
1/2 cup pot or pearl barley
1 bay leaf
1 cup chopped peeled rutabaga
1 large carrot; chopped
1 onion; chopped
1 potato; peeled and cubed
3 cloves garlic; minced
1 teaspoon dried thyme
1/4 cup chopped fresh parsley
1/2 teaspoon (each) salt and pepper

Trim fat from lamb; cut into 1/2-inch cubes. In large saucepan, combine lamb, stock, water, barley and bay leaf; bring to boil. Reduce heat, cover and simmer for 1 hour. Add rutabaga, carrot, onion, potato, garlic and thyme; simmer, covered, for 20 minutes or until tender. Stir in parsley, salt and pepper. Discard bay leaf.

Contributor: Canadian Living - January, 1999

Yield: 8 servings

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