A mild Tourin soup is a wonderful base for many extraordinary soups! We used a Tourin “template” with two cloves of garlic (I know, kind-of wimpy) to make this soup. After straining the lamb stock that was full of meaty bones, we used the broth as the soup’s base and added the barley as it cooked. After blending the cooked soup, we tempered in the 2 eggs and heated until completion. Finally, a dollop of mint jelly was added to make a very pleasant soup.