1 large onion, chopped
1 leek, chopped
3 carrots, chopped
1 small turnip, chopped
2 sticks celery, chopped
50g pearl barley
1½-2 litres of lamb stock
500g cooked shoulder of lamb, shredded
2 tbsp chopped parsley
Put the butter and all the vegetables in a pan and sweat for five minutes.
Add the pearl barley, cover with a litre of the lamb stock and cook on a medium heat for 25 minutes. Keep adding more stock as the barley absorbs it.
Once the barley has cooked, add the remaining stock until you have a nice consistency – you are aiming for a good, thick soup.
Add the shredded lamb and the parsley and bring to the boil. Serve the broth immediately with some nice, crusty bread.