Herbed Barley Scotch Broth
Courtesy of National Barley Foods Council 8 Servings • 15 Min. Prep Time • 75 Min. Cook TimeIngredients |
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2 leeks (white part only), thinly sliced |
2 cloves garlic, chopped |
2 lg. carrots, thinly sliced |
1 fennel bulb, quartered and thinly sliced |
1 stalk celery, thinly sliced |
1/2 lb. boneless lean lamb, cut into 1 in. cubes |
6 c. fat-free chicken broth |
1/2 c. pearl barley |
1 tsp. salt |
1/2 tsp. ground black pepper |
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Herb bundle: |
6 sprigs thyme |
4 sprigs Italian parsley |
1 sprig rosemary |
Directions:
1. Spray large pot with non-stick cooking spray. Add leeks, garlic,
carrots, fennel and celery. Sauté over med.-high heat for 5 to 6 min., stirring until browned. Remove vegetables from pan and set aside.
2. Add lamb to pan; brown, stirring occasionally. Return vegetables to pan. Add broth, barley, salt, pepper and herb bundle. Cover and bring to a boil. Reduce heat and simmer for 1 hr. Remove herb bundle and serve in soup bowls.
Recipe courtesy of National Barley Foods Council
www.barleyfoods.org