Scotch Broth
 
  stock
4 lb.  lamb, meat and bones
9 cup  water
2 tsp  salt
1 Tbsp  seasoned salt
2 Tbsp  dried celery flakes
1/2 tsp  dried thyme
12   black peppercorns
2   whole cardamom
1   bay leaf
  combine all ingredients; simmer slowly 3 to 4 hours. strain. you should
  have
2 quart  stock.
 
  soup
1/4 cup  butter
2 Tbsp  instant minced onion
1 large  carrot, minced
1/2 cup  minced celery
dash  of garlic powder
1/2 cup  barley
3 Tbsp  flour
2 quart  lamb stock
1 cup  cream
 
melt butter in 3- to 4-quart saucepan. add onion, carrot, celery and 
garlic powder. saute 5 minutes, but do not allow to brown. add barley and 
flour. cook 2 minutes longer. add hot lamb stock; mix well and simmer 
slowly for 1 1/2 hours. stir in cream and simmer 10 minutes more before 
serving. makes 5 bowls or 10 cups. 
 
 
-- 
(ID: 8616) Mirror: rec.food.recipes: Mon, Mar 1, 2004


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