Lamb soup with barley and mushrooms

Make a delicious lamb soup for lunch. The meat on the bone makes the broth rich and satisfying, and the mushrooms also make it very fragrant.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 240 minutes

Ingredients

• Lamb on the bone 1 500 g
• Onions 2 pieces
• Garlic 4 cloves
• Lavrushka 1 sheet
• Parsley several sprigs
• Thyme several branches
• Rosemary several sprigs
• Salt 1 tsp spoon + to taste
• Black peppercorns 7-8 pieces
• Water 4 l
• Olive oil 2 tbsp spoons
• Pearl barley 80-100 g
• Carrots 1 piece
• Champignons or other mushrooms 250-300 g
• Ground black pepper to taste

Cooking method

• Place the lamb in a saucepan along with a whole peeled onion, 2 minced garlic cloves, lavrushka, half a greens, 1 teaspoon of salt and peppercorns.

• Pour in cold water, bring to a boil and simmer over moderate heat for 2–2¹⁄₂ hours.

• Place the meat on a plate and strain the broth and cool. Cut the cooled lamb into pieces, and remove the frozen fat from the broth.

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• Heat a spoonful of broth fat in a saucepan with olive oil. Chop the onion and garlic finely, fry them over medium heat for 3-4 minutes.

• Add barley and chopped herbs. Bring to a boil, reduce heat to low and simmer covered for 1 hour.

  The cooking time can be shortened if the barley is soaked and boiled in advance.

• Cut the carrots and mushrooms into slices. Place them in the soup along with the lamb and cook without a lid for about 30 minutes. Season with salt and pepper 5 minutes before cooking.

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