Scotch Broth

Description
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.



Ingredients

 * 3 lbs lamb breast or stewing lamb (with bone)
 * 8 cups cold water
 * ½ cup pearl barley
 * 2 tablespoons butter
 * 2 carrots, peeled and diced
 * 1 turnip, peeled and diced
 * 2 celery ribs, diced
 * 1 onion, diced
 * seasoning

Directions

 * 1) In a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil.
 * 2) Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
 * 3) Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
 * 4) Remove meat from broth; cut meat from bone and cut in small pieces.
 * 5) Discard the bones and return the meat to the soup.
 * 6) Continue simmering.
 * 7) In a skillet, melt the butter over medium heat.
 * 8) Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
 * 9) Add the vegetables to the soup.
 * 10) Simmer for about 10 minutes, or until the vegetables are tender.
 * 11) Add salt, pepper and seasonings to taste.