Lord and taylor's scotch broth Recipe

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Lord and taylor's scotch broth

Artist:	_	Yield:	8
Categories:	Lamb & Mutton, Soups & Stews	Rating:	0
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Ingredients:

3	lbs	Breast of Lamb w/bone, or
		Stewing lamb
8	cup	Cold water
1/2	cup	Pearl barley
2	tbsp	Butter
2		Carrots, peeled and diced
1		White turnip, peeled/diced
2		Ribs celery, diced
1		Onion, diced
		Salt & pepper to taste

Procedures:

1	In a large stockpot, 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 is tender, 1 ?hours.
3	Add more water to adjust for evaporation; skim the surface of the soup as necessary..
4	Remove the meat from the broth.
5	Cut the meat away from the bone, discard the bones, and return the meat to the soup.continue simmering the soup.
6	In a skillet, melt the butter over medium heat.
7	Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
8	Add the vegetables to the soup.
9	Simmer until the vegetables are tender, about 10 minutes more.
10	Season with salt and pepper to taste.