Scotch Barley Broth

By zeenieme

Ingredients

• 2 pounds mutton or lamb (neck, breast, or shank) cut in small pieces. (Can use a beef soupbone)
• 1/2 cup pearl barley
• 1/2 cup chopped onion
• 1 leek
• 3/4 cup chopped carrots
• 3/4 cup chopped turnip
• 3/4 cup chopped celery
• 1 grated carrot
• Salt and pepper
• 2 quarts water
• 1 cup peas, fresh or frozen
• 2 tablespoons parsley

Details

Servings 6

Preparation

Step 1

Combine meat, barley, onion, leek, carrots, turnip, celery, grated carrot, salt and pepper and water in a large pot. Simmer at least 1 1/2 hours. Skim. Add peas and parsley, and cook until peas are just done.