Lamb shank, mushroom and barley soup.

I used my freshly harvested Blue Oyster Mushroom to create this hearty and delicious soup. Give it a try and you won’t regret it!

This beautiful and absolutely delicious lamb shank, mushroom and parley soup will keep you warm during cooler days. Heat two tablespoon of olive oil in a large pot and add four lamb chunks. Cook until brown and remove from the pot. Add vegetables and cook until golden. Add 2 tsp of fresh chopped rosemary. Return the lamb shanks to the pot. Add 2 liters of beeftock and 3/4 cup of per barley. Bring to the boil, cover and simmer for hour and a half. I’m going to use my freshly harvested blue oyster mushrooms as they’re an amazing addition to soups. Just sar them in butter to stop them from becoming soggy. Add potatoes, then cover and cook for 30 minutes. Remove the lamb shanks from the pot and take the meat off the bone. Return the meat to the soup and serve. Enjoy this gorgeous soup.