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Lamb Soup

Yield Makes about 9 cups; 4 servings

Ingredients

  • 1 pound ground lean lamb
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 1/3 cups grain mix (see notes above)
  • 5 1/2 cups fat-skimmed beef broth
  • 1 cup dry sherry
  • 1/4 cup chopped parsley

Nutrition Information

  • calories 521
  • caloriesfromfat 29 %
  • protein 32 g
  • fat 17 g
  • satfat 6.5 g
  • carbohydrate 44 g
  • fiber 7.5 g
  • sodium 194 mg
  • cholesterol 76 mg

How to Make It

  1. In a 4- to 5-quart pan over high heat, stir 1 pound ground lean lamb, 1 cup chopped onion, and 1 cup chopped carrots until lamb is well browned, 8 to 10 minutes. Spoon off and discard any fat. Add 1 1/3 cups grain mix (see note below), 5 1/2 cups fat-skimmed beef broth, and 1 cup dry sherry. Bring to a boil, cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes. Stir in 1/4 cup chopped parsley.

Cook's Notes

Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick-cooking brown rice, bulgur, and rinsed quinoa.