Enchilada Lamb Barley Vegetable Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 quarts hot water
• 1/2 cup quick-cooking barley
• 1 (15 ounce) can chopped tomatoes with juice
• 6 -8 fresh mushrooms, rough chopped (optional)
• 1 cup chopped onion
• 1 lb ground lamb
• 1 1/2 ounces mccormick taco seasoning mix
• 3/4 cup water
• 2 (12 ounce) cans enchilada sauce
• 1/3 cup yellow cornmeal
• 2 tablespoons vegetable oil or 2 tablespoons bacon fat
• salt and pepper
• tortilla chips

Recipe

• 1 in frying pan add oil, ground lamb, salt and pepper,chopped onions,.
• 2 chopped mushrooms. saute until lamb is browned and vegetables cooked.
• 3 add taco seasoning mix with 3/4 cup water and stir to mix. bring to a boil,
• 4 cook five minutes. set aside.
• 5 in dutch oven, add barley to 2 quarts of water. bring to a boil, add 1/2 teaspoons salt. cover, simmer 20 minutes, stirring twice.
• 6 add sautéed lamb, vegetable mixture, canned tomatoes to dutch oven.
• 7 then add enchilada sauce and cornmeal. stir until mixed. cover.
• 8 simmer 20 minutes stirring twice.
• 9 serve over tortilla chips or with the chips.