SCOTCH BROTH

Scotch Broth image

Provided by Susan Glickman

Categories Soup/Stew Vegetable Barley Celery Carrot

Yield Serves 6

Number Of Ingredients 7

Ingredients

A leg of lamb bone, cracked (with meat on it)
2 or 3 medium onions, whole
6 stalks of celery, diced
6 carrots, diced
1 garlic clove
1/2 cup pearl barley
salt, pepper, parsley, and some celery leaves

Steps:

Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.

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