MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Lamb & Barley Soup
 Categories: British, Soup
      Yield: 4 Servings
 
      1 ts Olive oil
    200 g  Lamb neck fillet; trimmed of
           -fat and cut into small
           -pieces
    1/2 lg Onion; finely chopped
     50 g  Pearl barley
    600 g  Mixed root vegetables; cubed
      2 ts Worcestershire sauce
  1 3/4 l  Lamb or beef stock
      1    Thyme sprig
    100 g  Green beans; (frozen are
           -fine); finely chopped
 
  Heat the oil in a large saucepan.
  
  Season the lamb, then fry for a few minutes until browned.
  
  Add the onion and barley, then gently fry for 1 minute.
  
  Add the vegetables, cook for 2 more minutes, then add the
  Worcestershire sauce, stock, and thyme.
  
  Cover, then simmer for 20 minutes.
  
  When everything is cooked, spoon about a quarter of the soup into a
  separate pan. Purée with a stick blender (or put into a normal
  blender and whizz), then stir it back into the rest of the soup.
  
  Add the green beans, simmer for 3 minutes, then ladle the soup into
  bowls.
  
  Serve with granary bread.
  
  Recipe by BBC Good Food Magazine, Feb 2009
 
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