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Scotch Barley SoupScotch Barley Soup   

IngredientsIngredients  
  • Breast of lamb
  • 1/2 onion, chopped
  • 2 tsp. pearl barley
  • 1 turnip,diced
  • 1 carrot, diced
  • salt and pepper


Difficulty:Low
Vegetarian:No
Rating:No votes
InstructionsInstructions  Select a lamb breast that includes the foreshank.remove the fat. Crack the bones. Put the lean meat and bones on to cook in water to cover. Add the onion. Soak the barley for an hour in cold water, then add to the soup Cook the soup for 1-1/2 hours after adding the barley. Remove the meat and bones, being careful to take out bone splinters. There should be 3 to 4 cups of broth. Let the broth cool long enough for the cooked meat. Reheat the skimmed soup and add the turnip and carrot and cook until they are tender. Add 1/2 cup or more of the chopped meat. Season the soup with salt and pepper and serve piping hot.Instead of breast of lamb, the bones from 3 or 4 lamb shoulders may be used to make this quantity of soup.

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