Scotch Broth I
8 servings
Ingredients
2 pounds meaty beef soup bones
2 quarts water
6 whole black peppercorns
1 cup chopped carrots
1 cup turnips, chopped
1 cup chopped celery
1/2 cup chopped onion
1/4 cup pearl barley
Instructions
In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain broth; chill.
Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
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