Scotch Broth

Ingredients

  • left over bones from roast
  • 1 pound diced cooked lean lamb
  • 3 leeks, trimmed and sliced
  • 1 large onion, chopped
  • 8 cups chicken stock or bouillon
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  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 1/2 cup barley
  • 1 cup carrots, diced
  • 1 cup celery, sliced with leaves
  • 1/2 turnip or rutabaga, diced
  • 1/2 cup parsley, chopped

Directions

Combine chicken stock, bones, meat, onion and bay leaf in large soup pot. Bring to a boil and simmer for one hour. Add barley and continue to simmer for 30 minutes. Add vegetables and simmer for 30-40 minutes or until vegetables and barley are cooked. Remove bones.

By Raymonde G. from North Bay, Ontario

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