LAMB OR BEEF BARLEY SOUP

SERVES 6

I love this soup. I usually make it when I have a leftover leg of lamb bone to use for the stock. It is also good with beef or a combination of both meats.

INGREDIENTS

2 tablespoons olive oil

1 pound lamb or beef, cut into small cubes

1 recipe (4 cups) homemade broth using lamb and/or beef bones (or use canned broth)

1 cup water

1 cup tawny port wine

1 can (14.5 ounces) whole tomatoes, crushed with juices

1 large onion, chopped

1 large carrot, chopped

1 large stalk celery, chopped

1 cup medium barley

2 teaspoons dried thyme

1 teaspoon dried marjoram

Salt and pepper to taste

4 large garlic cloves, crushed

Heat the olive oil in a large soup pot over high heat. Sprinkle the meat cubes with salt and pepper. Add to hot pot, in batches if necessary, and brown on all sides, about 5 minutes. Add the remaining ingredients except the garlic. Bring to a boil; cover, reduce heat to medium-low, and simmer until vegetables are tender and barley is thoroughly cooked, about 45 to 60 minutes. Add the crushed garlic and cook another 5 minutes. Taste for seasoning. Serve immediately. Soup is also very good leftover.

Notes: Adding the garlic at the very end of the cooking adds a strong flavor that I like in some soups. If you prefer a milder garlic taste, add it at the beginning. Leftover lamb or beef can be used instead of fresh. Add it during the last 5 minutes, just to heat.

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