Scotch Broth

Discussion in 'Food and nutrition' started by LuckyTrim, Mar 1, 2004.

  1. LuckyTrim

    LuckyTrim Guest

    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
    2/4 cup butter 2 tablespoons instant minced onion 1 large carrot, minced
    3/2 cup minced celery Dash of garlic powder
    4/2 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.

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