Scotch Barley Broth
By zeenieme
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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.
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