Receta Dilled Lamb And Barley Soup

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Raciónes: 6

Ingredientes

Cost per serving $4.41 view details

Direcciones

  1. 1. Soak barley in water to cover. Meanwhile, heat butter over medium heat in a large, deep pot or possibly Dutch oven. Brown lamb shanks in butter on all sides. Fold in onions, garlic, celery, and carrots, then add in the 6 c. water, parsley, salt, bay leaf, pepper, and dill. Bring to a boil, cover, and simmer slowly till lamb is very tender (2-1/2 to 3 hrs).
  2. 2. Remove lamb shanks from soup. Take meat off bones; throw away bones, fat, and skin. Return meat in chunks to soup. Throw away bay leaf. (At this point, you may refrigeratesoup and let barley stand overnight, then skim off fat from soup.)
  3. 3. Drain soaked barley and add in it to the soup. Bring soup to a boil again; cook, covered, till barley is tender (45 min to 1 hour). Season with additional salt, if you like. Spoon lowfat sour cream over each serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 509g
Recipe makes 6 servings
Calories 509  
Calories from Fat 267 52%
Total Fat 29.78g 37%
Saturated Fat 13.52g 54%
Trans Fat 0.0g  
Cholesterol 130mg 43%
Sodium 940mg 39%
Potassium 678mg 19%
Total Carbs 23.41g 6%
Dietary Fiber 5.0g 17%
Sugars 2.68g 2%
Protein 35.71g 57%
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