Maureen's Scotch Barley & Lamb Soup - Lamb Recipes - LGCM

Ingredients

• 1 lb LGCM Ground Lamb
• 4 cup Chicken Broth
• 1.5 cup Half and Half
• 1.5 cup Onion (chopped)
• 1 cup Pearled Barley
• 1 cup Carrot (diced)
• 1 cup Celery (chopped)
• .5 cup Shallot (diced)
• 2 Tbsp Flour
• 2 Tbsp Corn Starch
• 2 tsp Olive Oil
• 1 Tbsp Garlic Powder
• 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.
• 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!