Scotch Broth

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

Combine all ingredients; simmer slowly 3 to 4 hours. Strain. You should have 2 quarts stock.

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

Melt butter in 3- to 4-quart saucepan. Add onion, carrot, celery and garlic powder. Saute 5 minutes, but do not allow to brown. Add barley and flour. Cook 2 minutes longer. Add hot lamb stock; mix well and simmer slowly for 1 1/2 hours. Stir in cream and simmer 10 minutes more before serving.

Makes 5 bowls or 10 cups.