Scotch Broth

Ingredients

Stock

  • 4 pounds lamb, meat and bones
  • 9 cups water
  • 2 teaspoons salt
  • 1 tablespoon seasoned salt
  • 2 tablespoons dried celery flakes
  • 1/2 teaspoon dried thyme
  • 12 black peppercorns
  • 2 whole cardamom
  • 1 bay leaf

Soup

  • 1/4 cup butter
  • 2 tablespoons instant minced onion
  • 1 large carrot, minced
  • 1/2 cup minced celery
  • Dash of garlic powder
  • 1/2 cup barley
  • 3 tablespoons flour
  • 2 quarts lamb stock
  • 1 cup cream

Instructions

  1. Stock: Combine all ingredients; simmer slowly 3 to 4 hours. Strain. You should have 2 quarts stock.
  2. Soup: Melt butter in 3- to 4-quart saucepan. Add onion, carrot, celery and garlic powder. Sauté for 5 minutes, but do not allow to brown.
  3. Add barley and flour. Cook for 2 minutes longer. Add hot lamb stock; mix well and simmer slowly for 1 1/2 hours.
  4. Stir in cream and simmer for 10 minutes more before serving.

Makes 5 bowls or 10 cups.

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