Scotch Barley Soup - cooking recipe

Ingredients

1/4 c. canola oil
1 small onion, diced
1/4 c. flour
1 clove garlic, chopped
2 medium carrots, diced
1 medium turnip, chopped (I use potato instead)
3 stalks celery, chopped
salt and pepper to taste
1 1/2 c. milk
1 lb. ground lamb
3 c. chicken stock
pinch of basil
3 c. precooked barley

Preparation

Saut in oil, onion and garlic.
Add flour to make roux (paste).
Cook flour roux for 10 minutes; add chicken stock and bring to a boil.
Add ground lamb and cook 15 minutes.
Add precooked barley and bring to a high simmer. Add turnip (or potato), carrots, celery and milk.
Add salt, pepper and basil until vegetables are tender.
May need to add more milk for a creamier soup or chicken stock to thin it out.