Scotch Broth

With cold weather coming on, I had a go at making Scotch broth for the first time. Came out no bad.

Bob's Microwave Scotch Broth

Ingredients

• 3 lbs lamb breast (with bone) or 3 lbs stewing lamb (with bone) or 3 lbs ground lamb, no bone
• cold water
• 4 tablespoons low sodium chicken soup base
• 2 cups barley
• 2 carrots, peeled and diced
• 1 rutabaga or large turnip and large potato peeled and diced. (It is easier to peel and dice the rutabaga if you microwave it for 5 minutes and let cool.)
• 1 medium onion, diced
• 1 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 tablespoon HP sauce (optional)
• Salt & Pepper to taste

Directions

• Cook the barley in 8 cups water for about 60 - 70 minutes in the microwave.
• Cut the lamb in small chucks. Add to the barley. Or cook the ground lamb first, break into bits and add. You may use both ground and cut lamb.
• Add the vegetables, chicken base, pepper, garlic, HP and vinegar, add water until ingredients are covered, and simmer in microwave at 50% until the meat and barley are tender, about two hours. Or use a crock pot/slow cooker.
• Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
• Remove bones from broth if necessary; (cut meat from bone and cut in small pieces if necessary). Discard the bones and return the meat to the soup.
• Continue to simmer until the vegetables are tender.