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     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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