A comforting and flavorful soup featuring tender lamb, hearty barley, and a medley of fresh vegetables.
Place the lamb shoulder in a large stockpot and cover with water. Bring to a boil, then reduce to a simmer.
Skim off any foam that rises to the surface for a clearer broth.
Add the pearl barley to the pot and continue to simmer until the lamb is tender, about 1 hour.
Stir occasionally to prevent the barley from sticking to the bottom.
Remove the lamb from the pot, cut it into small pieces, and return it to the soup.
Let the lamb cool slightly before handling to avoid burns.
In a skillet, sauté the carrots, turnip, celery, and onion in a bit of butter until softened, about 10 minutes.
Cooking the vegetables separately enhances their flavor before adding them to the soup.
Add the sautéed vegetables to the soup along with the thyme, bay leaf, salt, and pepper. Simmer for another 10 minutes.
Taste and adjust the seasoning as needed for a balanced flavor.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete and satisfying meal.
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