Elaines Home-made Scotch Broth Soup |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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As you’ll most likely recall, I don’t measure when I cook. So, these quantities are only approximate. The beauty is, you can adjust all ingredients to your specified tastes! - The lamb I used was leftovers from the night before, making sure none of that gorgeous meat went to waste. Ingredients:
about 1 – 1/2 lbs cooked lamb, coarsely cut. reserve the bones |
3 – 4 raw potatoes, medium sized, coarsely chopped |
1 – 1/2 cups carrots, coarsely chopped |
approx 1/2 cup dried onions, or 1 cup fresh |
about 7 cups of chicken broth. it’s equivalent equals two boxes of ready-made, store-bought broth in the 900 ml tetri-packs if you have no homemade broth or stock |
1/2 tsp salt. (for no salt recipe, use 1 tsp of mccormicks ‘no salt added citrus pepper’) |
1 –1/2 cups raw barley |
2 oz dry red wine |
Directions:
1. Combine all ingredients into the stock pot and slowly bring to a boil.
2. Reduce to half heat, stirring often.
3. In another pot, put in the bones, and add about 2 cups of water.
4. Add 2 tsp vanilla extract.
5. Bring to the boil rapidly, then reduce to simmer. Stir often.
6. Allow to cook until the meat falls off the bones, and the broth is reduced.
7. Remove all the bones, then add the bone broth to the stock pot.
8. This soup is also very easily made in the slow cooker, and all measurements are the same.
9. The vanilla might sound strange, but believe me, it heightens the flavor tremendously in the finished product!
10. As for the wine, for those who do not use alcohol, have no concerns, as the alcohol is evaporated during the cooking process. The wine, like the vanilla, heightens the flavor of this hearty soup.
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