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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Reheat broth to serving temperature, Ladle into individual serving bowls.
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