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A lovely and sustaining soup, perfect for a blustery night or anytime you are in the mood for a fragrant broth that sticks to your ribs. It bristles with colorful bits of lamb and root vegetables; is thick with barley. Serve hot as a meal to 6.

• 1/2 cup pearl barley, soaked overnight in lots of cold water (or at least for the duration of making the stock)
• 2 pounds meaty lamb bones (lamb shanks are great)
• 1 onion, quartered
• 1 teaspoon peppercorns
• 1 teaspoon salt
• 10 cups cold water
• 1 cup onion, cut into a very small dice
• 1 cup carrots, cut into a very small dice
• 1 cup parsnips, cut into a very small dice
• 1 cup rutabaga or turnip, cut into a very small dice
• salt and pepper to taste

Garnish: minced parsley

Soak the barley overnight (or at least while you're boiling the bones).

Put the bones, onion, and peppercorns in a large pot and cover with the cold water. Bring to a boil slowly, skimming the foam as it rises. Reduce heat to low, partially cover, and let simmer for 2 hours. Strain and skim off the fat. Strip any good meat from the bones and add to the broth.

In a large souppot, bring the broth and meat to a boil, add the soaked (and strained) barley and all the vegetables. When the pot is at a boil, reduce the heat and simmer for an hour, until the barley is tender. Season to taste with salt and pepper. When ready to serve, ladle into bowls and top each with a mince of parsley.