Scotch Broth

1. 1

   In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.

2. 2

   Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 11/2 hours.

3. 3

   Add more water to adjust for any evaporation; skim the surface of the soup as necessary.

4. 4

   Remove meat from broth; cut meat from bone and cut in small pieces.

5. 5

   Discard the bones and return the meat to the soup.

6. 6

   Continue simmering.

7. 7

   In a skillet, melt the butter over medium heat.

8. 8

   Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

9. 9

   Add the vegetables to the soup.

10. 10

    Simmer for about 10 minutes, or until the vegetables are tender.

11. 11

    Add salt, pepper, and seasonings to taste.

* Per serving · 4 servings · Values may vary.

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