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Source: America's Favorite Food Associations

Lamb Mushroom Barley Soup
The barley tastes delicious in this soup!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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1/2 pound lamb shoulder or leg meat, sliced in 1/8-inch slices
1 tablespoon olive oil
1 clove garlic
8 ounces fresh mushrooms, sliced
1/2 cup onion, finely diced
1/2 cup celery, finely sliced
1/2 cup carrots, finely diced
2 cans (14 oz.) each low sodium beef broth
1/2 cup quick-cooking barley
1/2 teaspoon oregano, crushed
1/4 teaspoon thyme, crumbled
salt and pepper, to taste

In a 2 1/2-quart saucepan, heat 1 tablespoon olive oil to medium hot. Stir and fry the lamb, garlic and onions for five minutes over medium heat. Add celery, mushrooms, carrots and sauté all for about five minutes more, stirring occasionally. Add broth, barley, oregano, thyme, salt and pepper and bring to a boil. Lower heat and simmer until barley is tender, about 15 minutes. May be served immediately or make the soup the day before your party. Store it in the refrigerator, and then heat in microwave just before serving...all in just one pan.

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