Barley Broth - winter warmer

[hunnymonster]

Not that I only make it in the winter :lol:

I make mine in a Slow Cooker - it's the dogs danglers for making soups

½lb finely chopped mutton (you can use lamb if mutton is impossible to find)
1¾pts lamb stock
1 medium onion (finely chopped)
2 medium carrots (grated)
1 baking potato (diced)
2oz pearl barley
bouquet garni (that's hedge clippings in a tea bag if you're in Glasgow)
salt & pepper

Preheat the slow cooker - meanwhile toss lamb & stock in a pan and bring it to the boil. Skim off any scum that appears. Toss in all the other stuff. Bring to the boil again. Transfer to the slow cooker. Cook on Low for 7-9 hours. Take out the teabag of herbs. Serve. Go back for seconds.

 

[PaulH]

Sounds yum HM. I make mine with chicken stock and add one of those baggies of chopped veg from the supermarket.
+1 A slow cooker is dead handy for soups

 

[rangers62]

Mr HM

bouquet garni (that's hedge clippings in a tea bag if you're in Glasgow)

Hedge clippings for tea! Hedonistic namby - pamby luxury.

GIRUY

 

[hunnymonster]

:lol:

 

[Boab]

GIRUY

:lol:

 

[hunnymonster]

Glasgow folk are so friendly, but sometimes incomprehensible (probably through drink)

 

[hunnymonster]

Update: I find that lamb is such a pain in the arse to finely chop, so I applied a bit of lateral thinking and tried a bag of frozen lamb mince from Tesco.... tastes exactly the same without chopping up the lamb, simply tip half the bag in the boiling stock. Just the job.