Scotch Broth

• 2 lbs lamb, cut into chunks
• 7 12 cups water
• 1 large onion, chopped
• 14 cup pearl barley
• 1 bouquet garni
• 1 large carrot, chopped
• 1 turnip, chopped
• 3 leeks, chopped
• 12 head white cabbage, shredded
• salt and pepper
• fresh parsley, chopped to garnish

1. Put the lamb and water into a large saucepan and bring to a boil.
2. Skim off the scum, then stir in onion, barley and bouquet garni.
3. Bring the soup back to a boil, then partly cover the saucepan and gently simmer for 1 hour.
4. Add the remaining vegetables and season to taste with salt and pepper.
5. Bring to a boil, partly cover again and simmer for another 35 minutes, until the vegetables are tender.
6. Remove any surplus fat from the top of the soup.
7. Remove the bouquet garni.
8. Serve hot, sprinkled with chopped parsley.

lamb, water, onion, pearl barley, bouquet garni, carrot, leeks, white cabbage, salt, fresh parsley

Taken from www.food.com/recipe/scotch-broth-231350 (may not work)