Lamb and Barley Soup
|Slow Cooker Size
1 lb (500g)
trimmed of fat cut into
12 mm (½ inch)
40 g (1 ½ oz)
onion soup mix
On a medium-high setting, heat greased large frying pan
Add lamb and cook for 8 minutes, stir until browned.
Transfer to a 4 to 5L slow cooker.
Add 1 ½ cups of water in the same frying pan.
Heat and stir thoroughly until boiling. Stir in the lamb.
Add carrots, swede, pot barley, onion soup, reserved bones and 5
cups of water.
Sprinkle with salt and pepper to taste.
Stir, cover and cook for 8 to 10 hours on Low or 4 to 5 hours on
Discard the bones and serve.
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