Granny Glen's Scotch Broth

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 lbs lamb, neck with bone if possible
• 4 ounces pearl barley, soaked overnight
• 1 large onion, chopped
• 1 large leek, chopped, and light green part only
• salt and pepper, to taste
• 4 turnips, peeled and chopped
• 1 small rutabaga, peeled and chopped
• 3 large carrots, peeled and chopped
• 3 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped, for garnish
• 1 small savoy cabbage, chopped
• 1/2 cup frozen peas
• 12 cups water

Recipe

• 1 put the water and lamb in a large stock pot. bring to a boil and cook over medium heat, skimming foam and fat from the top.
• 2 in a small skillet, saute the onion and leek in the oil until softened. add to soup. season with salt and pepper, to taste, and simmer on med-low heat for 30 minutes.
• 3 add barley, stir, cover and simmer for 30 minutes.
• 4 add all other ingredients, except parsley. simmer for 20 minutes or until vegetables are tender.
• 5 if you used meat with bones, take meat out, remove meat from bones and return meat to soup. discard bones.
• 6 garnish with parsley and serve.