Best 7 New England Soup Factorys Lamb And Barley Soup Recipes

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP

Steps:

• Place lamb in a large pot and cover with cold water.
• Add bay leaves and salt; bring to a boil.
• Simmer briskly for for 2 hours.
• In separate large stockpot, heat the olive oil.
• Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
• Simmer for 1 hour.
• Remove from heat, and season with salt, pepper and lemon oil, to taste.
• Serve immediately.

NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP

Steps:

• Heat olive oil and garlic in a large heavy stockpot.
• Sauté 1-2 minutes.
• Add onions, carrots and celery.
• Sauté 10-15 minutes.
• Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
• Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

Steps:

• Heat the olive oil in a large heavy stock pot.
• Saute garlic, onions, celery and carrot for 8 minutes.
• Add parsnips, barley, chicken and chicken stock.
• Bring to a boil; simmer on medium-high heat for 30 minutes.
• Add the sweet potatoes and cook an additional 30 minutes.
• Add dill and season.

LAMB AND BARLEY SOUP

Steps:

• Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.

LAMB AND BARLEY SOUP

Steps:

• Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
• Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
• Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
• Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
• Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

NEW ENGLAND SOUP FACTORY'S CREAMY WILD MUSHROOM SOUP

Steps:

• Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
• Slice all of the mushrooms together and set aside 1/2 cup for garnish.
• Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
• Add the stock; bring to a boil.
• Simmer on medium-high heat until the potatoes are tender, approx 20 minutes. Remove from heat and add thyme.
• Puree in blender, return to pot.
• Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
• Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
• Add the mushrooms to the soup and stir well.

HEARTY LAMB & BARLEY SOUP

Steps:

• Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
• 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 mins, then ladle the soup into bowls and serve with granary bread.