New England Soup Factory'S Lamb And Barley Soup

• 2 lbs lamb stew meat, diced
• 6 bay leaves, to taste
• kosher salt
• 1/4 cup olive oil
• 2 cups onions, diced
• 2 cups carrots, sliced
• 1 cup celery, diced
• 2 cups parsnips, sliced
• 1 cup pearl barley
• 4 -6 cups chicken stock
• 2 cups white wine
• 1/2 teaspoon oregano
• 1/2 teaspoon chopped mint
• fresh ground black pepper

1. Place lamb in a large pot and cover with cold water.
2. Add bay leaves and salt; bring to a boil.
3. Simmer briskly for for 2 hours.
4. In separate large stockpot, heat the olive oil.
5. 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.
6. Simmer for 1 hour.
7. Remove from heat, and season with salt, pepper and lemon oil, to taste.
8. Serve immediately.

lamb stew meat, bay leaves, kosher salt, olive oil, onions, carrots, celery, parsnips, pearl barley, chicken stock, white wine, oregano, mint, fresh ground black pepper

Taken from www.food.com/recipe/new-england-soup-factorys-lamb-and-barley-soup-95589 (may not work)