Lamb Barley Soup

1. 1

   Melt butter in large pan; add lamb, onions and celery and cook until lamb is lightly browned, stirring often.

2. 2

   Pour off most of the fat.

3. 3

   Add carrots, peas, bay leaves, barley, water, lemon juice, salt and pepper.

4. 4

   Cover and cook over low heat 45 minutes or until vegetables are tender, stirring often.

5. 5

   Add parsley. Serve piping hot.

* Per serving · 4 servings · Values may vary.

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