FriendsEAT New York

SCOTCH BROTH

I'm a Fan Too

0

FAN

Reference:

Epicurious, April 1999 Susan Glickman, Gail Glickman Horwood's mom "My Mother Made Me Eat It"

Prep:

Active time: 25 min Start to finish: 3 1D4 hr

Servings:

Serves 6.

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Submitted by:

Foodie

Ingredients

A leg of lamb bone, cracked (with meat on it)

or 3 medium onions, whole

stalks of celery, diced

carrots, diced

garlic clove

1/2

cup pearl barley

salt, pepper, parsley, and some celery leaves

Directions

Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.

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