Barley Mutton And Turnip Soup

Ingredients

• 1 lb scrag end of neck of mutton, chopped into small pieces
• 2 oz barley
• 1 quart water
• Salt to taste
• Fresh thyme
• Fresh parsley
• 2 turnips

Method

1. 1 Place chopped mutton, barley, and water in a saucepan. Bring to a gentle boil.
2. 2 Skim the broth well to remove impurities. Add salt, thyme, parsley, and turnips.
3. 3 Simmer gently on the side of the stove for 1.5 hours.
4. 4 Strain the broth through a clean cloth. Serve clear or with barley and meat.