- Total Time
Barley, lamb, and mushrooms are the typical identifying ingredients in this soothing winter soup. We add green beans for color, crunch, and fiber.
canola oil1 tsp
uncooked lamb shoulder½ pound(s), lean, boneless, trimmed of all visible fat and cut into 3/4-inch chunks
uncooked onion(s)2 medium, chopped
reduced-sodium chicken broth6 cup(s)
uncooked pearl barley¾ cup(s), pearl
uncooked carrot(s)3 medium, diced
uncooked turnip(s)1 cup(s), or rutabaga
bay leaf2 leaf/leaves
table salt2 ½ tsp
black pepper¼ tsp
uncooked string beans½ pound(s), fresh, trimmed and cut into 1/2-inch pieces
cremini mushroom(s)½ pound(s), fresh, sliced
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the lamb and cook, turning occasionally, until browned on all sides, 7–8 minutes. Transfer the lamb to a plate and set aside.
- Add the onions to the same Dutch oven and cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, barley, carrots, turnip, bay leaves, salt, pepper, and the browned lamb; bring to a boil. Reduce the heat and simmer, covered, until the lamb and barley are tender, about 45 minutes. Discard the bay leaves.
- Add the green beans and mushrooms to the pot; return to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, 5–6 minutes. Yields 2 1/4 cups per serving.