200g neck of mutton fillet
1/2 teaspoon of chopped thyme leaves
1 onion, peeled and finely chopped
2 litres of lamb or chicken stock
salt and freshly ground pepper
30g pearl barley
1 medium carrot
1 medium parsnip
1 small turnip
1 tablespoon chopped parsley
Pour on the stock to to cover and season with salt and pepper. Bring to the boil, then lower the heat, cover and simmer very gently for about an hour until the mutton is tender.
In the meantime, soak the pearl barley in cold water to cover for an hour. Peel all the root vegetables and cut into rough 1/2 cm cubes. Drain the pearl barley and cut the mutton roughly into 1cm dice and put into a large heavy-based pan with the thyme leaves and onion.Simmer for another 30 minutes. Add the chopped parsley and simmer for a further 10 minutes. Taste and adjust the seasoning, then ladle into warm soup plates and serve.