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Scotch Broth






  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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