Lamb Soup

Ingredients

• 1 cup carrots chopped
• 1 cup cooking sherry dry
• 5.5 cups fat-skimmed beef broth 
• 1 pound lamb lean
• 1 cup onion chopped
• 0.3 cup parsley chopped
• 1.3 cups grain mix (see notes above)
• 1.3 cups grain mix (see notes above)

Equipment

• frying pan

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.
2. 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.