1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary.. 2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup. 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. 4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste. Source: New York Cookbook, Molly ONeill, 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (359g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 199 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 81.9mg||25 %|
|Sodium 126.1mg||4 %|
|Potassium 360.1mg||9 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.7g|
|Protein 21.5g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 332
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!