New Food - Contemporary Recipes Fashionable Ingredients Cookbook Title

Lamb Mushroom Bulgur Soup

2 lbs of leg of lamb cut into small pieces (1/2 to 1 inch)
1 medium onion, chopped
6 carrots, roughly chopped
7 sticks of celery, roughly chopped
1 cup of white fresh mushrooms, sliced
1 tablespoon of butter
2 quarts of beef or lamb stock
2/3 cup of bulgur
1 bouquet garni (a bay leaf, sprig of fresh thyme and sprig of rosemary tied together)

••••••••

In a large 4 or 5 quart heavy pot, sauté the onions, carrots and celery in the butter for 3 minutes.

Add the lamb and cook 4 more minutes.

Add the mushrooms and cook 3 more minutes.

Add the beef stock and bouqet garni. As it comes to a boil, skim off the foam.

Cover and simmer for 1 hour until the lamb is tender. Then, add the bulgur, put the cover back on and simmer for another ten minutes. If there is excessive fat on the top, skim some off. Discard the bouquet garni.

Serves 6.

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