Lamb and Beef Barley Soup

 

 

 

Easy to Make

 

 

 

This recipe is a combination of two that work well together.  If you can find lamb shanks at the supermarket, use lamb shanks.  Otherwise, any piece of lamb will do well after it is braised.  Marrow bones will give you an extra depth of flavor.  Use a very large slowcooker...

 

 

Ingredients:

 

Lamb shanks (several) or two pieces of lamb



1 lb. of ground beef

1 lb. of baby crimini mushrooms

2 marrow bones

64 ounces of chicken broth

1 ten ounce can of beef consommé

1 cup of uncooked slow barley or if you have no barley, cooked pasta

4 bay leaves

 

1 large onion, chopped

1/2 bunch of celery (with leaves) chopped

1 bunch of carrots, chopped

 

Saute the lamb in butter and extra virgin olive oil.  Put in empty crockpot when done but reserve cooking oil.  Saute the mushrooms and ground beef.  Put in the crockpot when done.

 

In a microwavable bowl, put the onion, celery and carrots with one cup of chicken broth.  Nuke for about 15 minutes until the onions are soft and tender.  Put this mixture in the crockpot.

 

Put remaining ingredients in crockpot.  Salt and pepper to taste after the soup has cooked for an hour.  After a couple of hours, you can cut up the lamb into pieces and remove marrow from marrow bones and put that in the crockpot.  I also defrosted 10 ounces of spinach and added that to the crockpot.

 

Serve with biscuits.