Lamb Broth with Barley and Kale

Catherine Havens would know how healthy and tasty this is!  Will she get a chance to make it again after The Altarpiece?

3T unsalted butter

1lb finely chopped lamb

2 onions

2 carrots, sliced 1/8″ thick

1lb kale, stems and center ribs cut off and discarded and leaves finely chopped

1 bay leaf

salt and pepper to taste

4C broth

1/2C quick-cooking barley

1T malt vinegar

Heat butter in a saucepan until foam subsides, then brown lamb.  Remove to a plate and brown onions.  Add carrots and kale; cook until softened.  Add broth, barley, spices, and lamb and simmer, covered, until tender.  Add vinegar; discard bay leaf.  Serve with fresh crusty bread.