Greek~Gerry Lamb’s Soup

Gerry Lamb’s Soup

3 lbs. lamb, cubed, fat removed
1 large onion, quartered
3 bay leaves
1/2 cup barley
1½ cups onion, chopped fine
1 cup carrots, chopped
1 cup celery, chopped
1 cup potatoes or turnips, chopped
1/3 cup fresh parsley, chopped
1/4 tsp. caraway seeds

Place meat in soup pot, cover with water, bring to a boil, skimming off froth as it rises. Add onion, bay leaves, salt and pepper, and barley. Bring to boil, reduce heat, cover and simmer for 1 hour. Add onion, carrots, celery, potatoes, and caraway. Simmer another hour. Serve with crusty bread and a fine chilled Rose wine like Rosella.