Robust Icelandic Lamb Soup with Mushrooms and Barley
This hearty soup captures the essence of Icelandic cuisine, featuring tender lamb, earthy mushrooms, and wholesome barley in a rich, savory broth.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Season the lamb
Season the lamb chunks with salt and pepper.
- 2
Rest the lamb
Let sit at room temperature for 30 minutes.
- 3
Prepare other ingredients
Meanwhile, prepare other ingredients.
Preparing the Broth
- 1
Combine ingredients
In a large pot, combine the lamb, onion, garlic, water, bay leaves, salt, and pepper.
- 2
Bring to boil
Bring to a gentle boil, then reduce to a simmer.
- 3
Simmer the broth
Cover and cook for 90 minutes, skimming any foam that rises to the top.
Tip: Ensure the broth isn't boiling too vigorously; it should gently bubble. If you have time, prepare the broth in advance for better flavor.
How to Make Robust Icelandic Lamb Soup with Mushrooms and Barley
Total time: 4 h · Yields 6 servings
- 1
Sautéing the Vegetables
In a separate pan, sauté mushrooms, carrots, and celery until golden for extra richness.
- 2
Combining Ingredients
Add sautéed vegetables and barley to the broth after the initial 90 minutes.
- 3
Finishing Touches
Cook for another hour until the barley is tender and the lamb is falling apart.
Chef's Tips
Further reading
Frequently asked questions
Can this soup be frozen?
Yes, the soup freezes well for up to 3 months. Just thaw and reheat gently.
What can I use as a substitute for barley?
You can substitute quinoa or farro if barley is not available.
How can I make this soup vegetarian?
Replace the lamb with additional mushrooms and use vegetable broth.
Is there a gluten-free version?
Substitute barley with gluten-free grains like quinoa or rice.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day.
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