Mother Mae is my husband Andrew's grandmother. She always had a big pot of soup on the hearth, and this rich broth is a tribute to her home style of cooking. It takes an hour to re-hydrate the vegetables and cook them through, so there is nothing instant about the rich lamb flavor and hearty barley and vegetables in this soup mix. Just heat 64 ounces of water, dissolve the lamb stock cube and bring it to a boil. Then add the vegetables and barley and reduce the heat to simmer for an hour. Perfect for a Sunday lunch with a whole grain bread. 4 ounces dry. Yields six eight ounce servings.
Ingredients: Barley, Dried Vegetables(Potatoes, Onions, Carrots, Cabbage, Leeks), Parsley, Salt, White Pepper.
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