Lamb And Pea Soup
10 Nov 2009
|Dry red wine||3⁄4 Cup (12 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Onion||1 Medium, cut into pieces|
|Summer savory||1 1⁄2 Teaspoon|
|Whole black pepper||10|
|Salt||1 1⁄2 Teaspoon|
|Peas||3 Cup (48 tbs) (Fresh/Frozen)|
|Mushrooms||1⁄4 Cup (4 tbs), sauteed|
Place shanks in a deep kettle.
Add wine, water, onion, parsley, bay leaf, savory, whole black peppers, and salt.
Bring to a boil; reduce heat.
Cover and simmer slowly for 3 hours.
Lamb And Pea Soup Recipe