Barley Broth

Oxmoor House
3 quarts


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4 pounds lamb neck bones
5 quarts water
1/2 pound barley
1 tablespoon salt
4 whole mace
1 cup chopped spinach
1/2 cup chopped fresh parsley
1 cup raisins


Combine neck bones and water in an 8-quart stock pot. Cover; cook over low heat 3 to 4 hours, bringing water slowly to a boil. Skim surface. Cover; simmer 1 hour.

Rinse barley, draining well. Add barley and salt to soup; stir well. Cover and simmer 3 hours. Stir in remaining ingredients; cover and simmer 1 hour.

Remove from heat; cool slightly. Strain through several layers of damp cheesecloth; discard bones, barley, mace, vegetables, and raisins. Cover and refrigerate broth overnight; remove and discard fat.

Reheat broth to serving temperature, Ladle into individual serving bowls.

Created date

February 2010