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Scotch Broth (Lamb Soup)

scotchBrothThis is a hearty, satisfying, healthy and delicious soup. And a great use for leftover lamb, or even a way to serve fresh lamb. This is probably the first food I prepared in the kitchen, I think at the age of 12, and is still a favorite. Of course, it also freezes well.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 2 quarts

Ingredients

  • 2-3 tbsp olive oil
  • 2-3 large carrots chopped
  • 1 medium onion chopped
  • 2 ribs celery chopped
  • 2-3 cloves garlic minced
  • 1/2-1 lb lamb chopped
  • 1/2 cup barley
  • 2 quarts broth chicken or beef, or a combination
  • 1/2 cup sherry (cooking sherry is ok)
  • salt & pepper to taste

Instructions

  • In a large pot, sauté the carrots, onion, celery and garlic in olive oil until onion starts to become translucent, about 15-20 minutes.
  • Add lamb. If lamb is raw, sauté about 10 minutes until it starts to brown.
  • Add barley, then broth and cook until barley is tender, about 30-40 minutes.
  • Add sherry and salt & pepper. Serve and enjoy!