Scotch Broth

Ingredients

• 1.5 lbs Mutton shoulder (Cut into 1-inch cubes. Original recipe calls for 3 lbs from fore-quarter, which is excessive for modern portions.)
• 8 cups Cold water (Original recipe calls for 2 quarts)
• 0.5 tablespoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Turnip (Diced. Original recipe calls for 2 slices.)
• 0.5 medium Onion (Diced. Original recipe calls for 1/2 onion.)
• 0.25 cup All-purpose flour
• 0.5 cup Carrot (Diced. Original recipe calls for 1/4 cup.)
• 0.5 cup Pearl barley (Rinsed)
• 1 medium Leek (White and light green parts, thinly sliced)

Instructions

1. 1Cut the mutton shoulder into 1-inch cubes.
2. 2In a large pot or Dutch oven, brown the mutton cubes over medium-high heat. This will add depth of flavor to the soup.
3. 3Add the cold water, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam that rises to the surface.
4. 4Add the diced turnip, onion, carrot, leek and rinsed pearl barley to the pot. Continue to simmer for another 30 minutes, or until the vegetables and barley are tender.
5. 5In a small bowl, whisk the flour with a little cold water to form a smooth paste. Gradually stir the paste into the soup and simmer for 10 minutes, or until the soup has thickened slightly.
6. 6Serve hot.