Serves: 8
Total Calories: 921
In a large kettle, place broth, lamb bones, lamb, salt, pepper, and bay leaf. Bring to a boil over medium-high heat reduce heat to low. Simmer 15 minutes skim off residue rising to the surface. Cover and simmer 1 1/2 hours. Remove and discard bones skim fat from surface of broth.
Add carrots, celery, potatoes, lima beans, onion, green onions, barley, optional wine, 2 tablespoons of the parsley, garlic, and thyme. Return to a boil reduce heat to low, cover, and simmer 45 minutes or until lamb and vegetables are tender. Discard bay leaf taste for seasoning.
Sprinkle parsley over each serving.
This Scotch Broth recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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