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.


★★★★★ 1 vote



  • 2 Tbsp
    olive oil, extra virgin
  • 2 oz
    onions, diced
  • 4
    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
  • 2
    lamb chops
  • 1 c
    barley, cooked in 4 cups water, drained
  • 1/4 c
    fresh parsley, chopped

How to Make Scotch Broth


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

Printable Recipe Card

About Scotch Broth

Course/Dish: Other Soups

Show 7 Comments & Reviews

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