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.

Robust Icelandic Lamb Soup with Mushrooms and Barley

Name: Robust Icelandic Lamb Soup with Mushrooms and Barley
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6
Cuisine: Soup
Ingredients: 2 pounds lamb shoulder; 1 large onion; 2 garlic cloves; 8 cups water; 2 bay leaves; Salt and pepper to taste; 1 cup pearl barley; 2 cups mushrooms; 3 large carrots; 2 stalks celery; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh dill; Thick Icelandic yogurt (Skyr)

Nourishing comfort from the Nordic lands

This hearty soup captures the essence of Icelandic cuisine, featuring tender lamb, earthy mushrooms, and wholesome barley in a rich, savory broth.

3 h
6
Intermediate

Ingredients

For the Lamb and Broth

2 pounds lamb shoulder

cut into chunks

1 large onion

roughly chopped

2 garlic cloves

crushed

8 cups water

2 bay leaves

Salt and pepper to taste

For the Soup

1 cup pearl barley

rinsed

2 cups mushrooms

sliced (button or cremini recommended)

3 large carrots

sliced

2 stalks celery

sliced

1 teaspoon dried thyme

Salt and pepper to taste

Optional Toppings

Fresh dill

chopped

Thick Icelandic yogurt (Skyr)

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 429 kcal
Protein: 33.6 g
Carbs: 33.4 g
Fat: 21.1 g
Fiber: 6.2 g

Full recipe (estimated)

Calories: 2574 kcal
Protein: 201.8 g
Carbs: 200.6 g
Fat: 126.4 g
Fiber: 37 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
2 pounds lamb shouldercut into chunks	1600 kcal	160 g	0 g	120 g	0 g
1 large onionroughly chopped	60 kcal	1.5 g	14 g	0.1 g	2.5 g
2 garlic clovescrushed	8 kcal	0.4 g	2 g	0 g	0.1 g
8 cups water	0 kcal	0 g	0 g	0 g	0 g
2 bay leaves	0 kcal	0 g	0 g	0 g	0 g
Salt and pepper to taste	0 kcal	0 g	0 g	0 g	0 g
1 cup pearl barleyrinsed	700 kcal	20 g	150 g	5 g	25 g
2 cups mushroomssliced (button or cremini recommended)	30 kcal	3 g	6 g	0.5 g	2 g
3 large carrotssliced	75 kcal	2 g	18 g	0.4 g	5 g
2 stalks celerysliced	15 kcal	0.7 g	3 g	0.2 g	1.5 g
1 teaspoon dried thyme	5 kcal	0.2 g	1.5 g	0 g	0.8 g
Salt and pepper to taste	0 kcal	0 g	0 g	0 g	0 g
Fresh dillchopped	1 kcal	0 g	0.1 g	0 g	0.1 g
Thick Icelandic yogurt (Skyr)	80 kcal	14 g	6 g	0.2 g	0 g

Preparation

Marinating the Lamb

Season the lamb

Season the lamb chunks with salt and pepper.

Rest the lamb

Let sit at room temperature for 30 minutes.

Prepare other ingredients

Meanwhile, prepare other ingredients.

Preparing the Broth

Combine ingredients

In a large pot, combine the lamb, onion, garlic, water, bay leaves, salt, and pepper.

Bring to boil

Bring to a gentle boil, then reduce to a simmer.

Simmer the broth

Cover and cook for 90 minutes, skimming any foam that rises to the top.

Ensure the broth isn't boiling too vigorously; it should gently bubble. If you have time, prepare the broth in advance for better flavor.

Cooking Process

Sautéing the Vegetables

In a separate pan, sauté mushrooms, carrots, and celery until golden for extra richness.

Combining Ingredients

Add sautéed vegetables and barley to the broth after the initial 90 minutes.

Finishing Touches

Cook for another hour until the barley is tender and the lamb is falling apart.

Plating & Serving