RecipesFromScratch.com

Homemade Recipes. Comfort Food. Home Cooking.  Tasty recipes

Search by recipe or ingredient
Search Recipes by the first letter or search by Category
A B C D E F G H I J K L M
N O P Q R S T U V W X Y Z

     

Scotch Barley Soup

2 pounds of lamb neck slices
2 ribs celery, sliced
1 medium onion, sliced
2 1/2 teaspoons of salt
1 teaspoon of peppercorns
1 teaspoon of monosodium glutamate
1 large bay leaf
1 1/2 cups of diced white turnips
1/2 cup of sliced scallions

Combine the  lamb, celery, onion, garlic, 2 teaspoons of salt, peppercorns, monosodium glutamate, bay leaf and 2 quarts of water in a Dutch oven. Bring to a boil, then cover tightly and simmer for 1 hour. Strain and remove excess fat from broth. Measure the broth and add enough water to measure 1 1/2 quarts. Return broth and lamb to the Dutch oven and bring to a boil. Stir in the barley and simmer, covered for 30 minutes, stirring occasionally. Add the remaining salt, carrots, and turnips and cook, covered for 20 minutes. Stir in the scallions and simmer, covered for 10 minutes longer. Turn into soup tureen and sprinkle with parsley, if desired. Makes 6 - 8 servings. 
 

 

Back to home page

 

Amish - Appetizers - Apricots - Baked Beans - Beverages - Bisque - Breads - Casseroles - Chicken - Coffee Cake - Coleslaw - Cooking, Food, & Wine Books - Cookies - Couscous - Crumb Cake - Deep Fryer  - Dips, Sauces, & Salsa - Desserts  - Dressing/Stuffing  - Dutch Oven/Cast Iron  - Eggplant - Eggs - Ethnic & Regional  - Fish  - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes  - Meatloaf  - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake -  Puddings - Quick n Easy - Salads  - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables  - Weight Watchers    View All Categories  Privacy Policy

                       LIKE US Like Us 


Tweet       

 

Free Sitemap Generator