Lamb, vegetable and barley soup

Detailed step-by-step description of how to cook the dish "Lamb, vegetable and barley soup". Try it by all means

Recipe «Lamb, vegetable and barley soup» presented in category Recipes / Soups, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 300g diced lamb, 1 small onion, chopped, 1 carrot, peeled and finely chopped, 1 stick celery, finely chopped , 1/2 cup pearl barley, 1 stalk thyme, 4 cups beef stock , 2 tbsp chopped flat-leaf parsley.

Ingredients:

• 1 tbsp olive oil 
• 300g diced lamb 
• 1 small onion, chopped 
• 1 carrot, peeled and finely chopped 
• 1 stick celery, finely chopped 
• 1/2 cup pearl barley 
• 1 stalk thyme 
• 4 cups beef stock 
• 2 tbsp chopped flat-leaf parsley 

Instructions

1. Heat the oil in a large saucepan over high heat. Cook the lamb in batches until browned. Transfer lamb to a plate and set aside.
2. Add a little extra oil to the pan if needed. Add the onion, carrot and celery. Cook for 5 minutes, stirring occasionally, then add the barley and thyme. Cook for a further minute then add the stock and 4 cups of water.
3. Bring to a high simmer, reduce heat and return lamb to the pan. Cook for 45 minutes or until lamb and barley are tender, skimming the surface of the soup occasionally to remove scum.
4. To serve, ladle soup among serving bowls and sprinkle with parsley.