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
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


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.

About this Recipe

Course/Dish: Other Soups