Ingredients :

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# 250g neck of mutton or lamb
# 1.5L water
# 1 tsp salt
# 6 shakes pepper
# 2 Tbsp pearl barley
# 1/2 medium carrot
# 1/4 medium turnip
# 1/2 medium onion
# 1 stalk celery
# 1 tsp chopped parsley

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Method :

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Cut meat from the bones, remove fat and dice meat into 1 cm pieces. Soak meat and bone in water with salt and pepper for 1/2 hour, bring slowly to a boil. Wash pearl barley and add as soon as soup is boiling, simmer 1 1/2 hours. Prepare and dice vegetables into 1 cm pieces, add to soup and simmer 15 - 20 minutes before serving. Remove fat and bones, adjust flavor and consistency, if necessary. Garnish with chopped parsley. Serves 4 - 6.