Scotch Broth

Yield: 5 bowls or 10 cups

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 all-purpose flour
• 2 quarts lamb stock
• 1 cup cream

Instructions

Stock

1. Combine all ingredients; simmer slowly for 3 to 4 hours. Strain. You should have 2 quarts stock.
2. Soup: Melt butter in a 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 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.