Lamb Soup

Yields Makes about 9 cups; 4 servings

Ingredients

 1 pound ground lean lamb
 1 cup chopped onion
 1 cup chopped carrots
 1 1/3 cups grain mix (see notes above)
 5 1/2 cups fat-skimmed beef broth
 1 cup dry sherry
 1/4 cup chopped parsley
Nutrition Facts

Servings 0

Amount Per Serving
Calories 521Calories from Fat 29
% Daily Value *
Total Fat 17g27%
Saturated Fat 6.5g33%
Cholesterol 76mg26%
Sodium 194mg9%
Total Carbohydrate 44g15%
Dietary Fiber 7.5g30%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

In a 4- to 5-quart pan over high heat, stir 1 pound ground lean lamb, 1 cup chopped onion, and 1 cup chopped carrots until lamb is well browned, 8 to 10 minutes. Spoon off and discard any fat. Add 1 1/3 cups grain mix (see note below), 5 1/2 cups fat-skimmed beef broth, and 1 cup dry sherry. Bring to a boil, cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes. Stir in 1/4 cup chopped parsley.

Ingredients

 1 pound ground lean lamb
 1 cup chopped onion
 1 cup chopped carrots
 1 1/3 cups grain mix (see notes above)
 5 1/2 cups fat-skimmed beef broth
 1 cup dry sherry
 1/4 cup chopped parsley

Directions

1

In a 4- to 5-quart pan over high heat, stir 1 pound ground lean lamb, 1 cup chopped onion, and 1 cup chopped carrots until lamb is well browned, 8 to 10 minutes. Spoon off and discard any fat. Add 1 1/3 cups grain mix (see note below), 5 1/2 cups fat-skimmed beef broth, and 1 cup dry sherry. Bring to a boil, cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes. Stir in 1/4 cup chopped parsley.

Lamb Soup
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