0.5 cup (100 g) pearl barley, soaked in cold water overnight
2 tablespoons (28 g) unsalted butter, for frying vegetables
0.25 cup (30 g) carrot, cut into 1/2-inch (1.25 cm) dice
0.25 cup (30 g) turnip, cut into 1/2-inch (1.25 cm) dice
0.25 cup (25 g) onion, cut into 1/2-inch (1.25 cm) dice
0.25 cup (25 g) celery, cut into 1/2-inch (1.25 cm) dice
1 Salt and pepper, to taste
2 tablespoons (28 g) unsalted butter, for roux
2 tablespoons (16 g) all-purpose flour, for roux
0.5 tablespoon finely chopped fresh parsley
Instructions
1. Wipe the mutton with a damp cloth to clean it. Separate the lean meat from the bones. Cut the lean meat into 1-inch (2.5 cm) cubes.
2. Place the lean meat cubes in a large heavy saucepan or Dutch oven. Cover with cold water (use roughly half of the total 3 pints / 710 ml) and bring rapidly to a boil over high heat. Skim off any grey foam that rises to the surface (this is blanching the meat to remove impurities).
3. Add the soaked, drained barley to the meat pot. Reduce heat to low and simmer for 1 1/2 hours, or until the meat is fully tender — it should yield easily when pressed with a spoon and show no resistance when pierced.
4. Meanwhile, place the bones in a second large heavy saucepan. Cover with the remaining cold water. Heat slowly over medium-low heat to a gentle boil, skimming as needed. Boil for 1 1/2 hours. Strain the bone broth through a fine-mesh sieve and discard the bones. Add the strained bone broth to the meat pot.
5. In a cast-iron skillet or saute pan, melt 2 tablespoons (28 g) butter over medium heat until foaming. Add the diced carrot, turnip, onion, and celery. Fry, stirring occasionally, for about 5 minutes, until the edges of the vegetables just begin to soften and turn translucent. Add the vegetables to the soup pot.
6. Season the soup with salt and pepper to taste. Continue to cook over low heat until the vegetables are fully soft — approximately 20 to 30 minutes, until a piece of carrot or turnip offers no resistance when pressed against the side of the pot.
7. Prepare a beurre manie (a thickening paste of raw butter and flour worked together): combine 2 tablespoons (28 g) butter and 2 tablespoons (16 g) flour with a fork until a smooth, homogeneous paste forms. Drop small pieces of the paste into the simmering soup, stirring constantly, and allow each addition to dissolve before adding the next. Continue until the broth reaches a lightly thickened, velvety consistency — approximately 3 to 5 minutes of simmering after the last addition.
8. Just before serving, stir in the finely chopped parsley. Ladle into warmed bowls and serve immediately.
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