Scotch Broth

Marsha Gardner


The calendar says fall in just around the corner and my internal calendar is right in line. I am beginning to crave cool weather foods like soups and stews. I was reading an article about butterscotch candies and thought of the canned "Scotch Broth" I ate as a child. I checked, Campbell's isn't making it any longer, so the only way to have it is to make it myself. It will be tastier and more cost efficient I am sure.


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2 Tbsp
olive oil, extra virgin
2 oz
onions, diced
celery stalks, diced
3 large
carrots, peeled and diced
1/2 c
rutabaga, diced small
kosher salt and freshly ground black pepper to taste
6 c
chicken broth
8 sprig(s)
thyme, fresh
lamb chops
1 c
barley, cooked in 4 cups water, drained
1/4 c
fresh parsley, chopped

How to Make Scotch Broth


  • 1Saute` onion in olive oil. When soft and translucent place in crock pot along with other vegetables.
  • 2Brown lamb chops (use the most inexpensive cut you are able to find).
  • 3When brown add to crock pot along with chicken broth.
  • 4Cook barley in cups water over low heat until tender. Drain and add to crock pot. Cover and cook on low 8 hours.
  • 5Pull chops from broth. Break up meat and return to pot. Discard bones.
  • 6Just before serving stir 1/4 cup fresh chopped parsley.

Printable Recipe Card

About Scotch Broth

Course/Dish: Other Soups

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