Himalayan lamb barley soup

My father came for a visit, and one of the meals we had was from a recipe he found while looking for soups.

I tinkered, of course, and wound up using less butter (2 tablespoons, not 4) more onion (1 onion, not 1 cup), more ginger (a 1-inch cube, not 1 teaspoon) and chicken stock instead of lamb (but I used lamb shanks and stewed the meat-stripped bones with the lot, so I think it was plenty lamb-y). The soy sauce, which seems like an unusual soup ingredient to me, is indeed unusual, but also very good.

The soup - which was more like a stew - was even better on day two.