Instructions: Place lamb in a large pot and cover with cold water. Add about 6 bay leaves [or to taste] and kosher salt, and bring to a boil. Turn it down to a brisk simmer and cook for 2 hours.

In a large stockpot, heat the olive oil. Add onions, carrots, celery and parsnips, and saute for 10 to 15 minutes. Add barley, cooked 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.

This recipe yields 4 quarts.

Marjorie Druker and her husband are the owners of New England Soup Factory. They opened their first store 5 years ago, and now have 3 stores in the Boston area.

This recipe is one of her favorites.

by Jolly

Yield: 4 quarts

NOTES : Marjorie Druker and her husband are the owners of New England Soup Factory. They opened their first store 5 years ago, and now have 3 stores in the Boston area.

This recipe is one of her favorites.

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