Photo by Annabel Langbein Media
I love the nutty sweetness and toothsome texture of barley, and the great thing is that no matter how long you cook it, it doesn't fall apart. You could use a cup of lentils or farro instead.
In winter, when I was growing up, my mother would make a big batch of this soup and keep it in big Agee jars in the fridge. After school she would warm up a small potful and pour it into mugs for us. It was something we always looked forward to - and such a smart, healthy option.
- If using leftover lamb, place in a pot with all the other ingredients and simmer until the barley is tender (about 40 minutes). If using a raw lamb shank, place in a pot with 2 litres of water and simmer for 2 hours, add all other ingredients, omitting chicken stock, and simmer until barley is tender (about 40 minutes).
- Lift out meat and bones and shred off the meat, discarding bones and fat. Return the shredded meat to the soup, adjust seasonings, stir through parsley and serve.
More soup recipes from Annabel