A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Scotch Broth
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- #14963
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
Stock
4 pounds lamb, meat and bones
9 cups water
2 teaspoons salt
1 tablespoon seasoned salt
2 tablespoons dried celery flakes
1/2 teaspoon dried thyme
12 black peppercorns
2 whole cardamom
1 bay leaf
Soup
1/4 cup butter
2 tablespoons instant minced onion
1 large carrot, minced
1/2 cup minced celery
1 dash garlic powder
1/2 cup barley
3 tablespoons flour
2 quarts lamb stock
1 cup cream
directions
For Stock: Combine all ingredients and simmer slowly for 3 to 4 hours. Strain.
For Soup: Melt butter in 3- to 4-quart saucepan. Add onion, carrot, celery and garlic powder. Saute for 5 minutes, but do not allow to brown.
Add barley and flour. Cook 2 minutes longer. Add hot lamb stock, mix well and simmer slowly for 1 1/2 hours.
Stir in cream and simmer 10 minutes more before serving.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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