|Lamb stock/Veal stock||4 Cup (64 tbs)|
|Leftover lamb||1⁄2 Pound (Along With Leftover Bones)|
|Water||2 Cup (32 tbs)|
|Pearl barley||3⁄4 Cup (12 tbs)|
|Diced turnip||1⁄2 Cup (8 tbs)|
|Diced carrots||3⁄4 Cup (12 tbs)|
|Diced leek||1⁄2 Cup (8 tbs) (White And Some Green)|
|Diced celery||1 Cup (16 tbs)|
|Diced mushrooms||1 Cup (16 tbs)|
|Tomatoes||3 , peeled and diced|
|Black pepper||To Taste|
Combine stock, leftover lamb and bones, water and barley.
Cover, bring to boil, lower heat and simmer 1/2 hour.Remove meat and bones, shred meat and set aside.
Continue cooking soup 1 hour or until barley is softened.
Add turnip, carrots, leeks and celery; cook 15 minutes.
Add mushrooms and tomatoes and cook 5 more minutes.
Add shredded lamb and reheat.
Adjust seasonings with salt and pepper.
Soup should be thick.