| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lamb and Soup Pot

1 pound lamb, cubed
1 tablespoon sliced gingerroot
1 onion, sliced
12 cups water
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup sherry
1/2 cup sliced mushroom
4 green onions, chopped
1/2 pound fine egg noodles
1/2 pound mustard greens, chopped

1. Combine cubed lamb, sliced ginger, sliced onion, and water in a kettle. Bring to a boil, reduce the heat, and simmer for 2 hours; skim.
2. Add salt, sugar, and sherry. Simmer for another 20 minutes. Add sliced mushrooms, chopped green onions, fine egg noodles, and chopped mustard greens. Bring to a boil then remove from the heat.

Makes 8 servings.