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SCOTCH BARLEY SOUP
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| This is featured at the Rose and Crown Pub in the United Kingdom at EPCOT. We pulled it from Cooking with Mickey: Volume 2. |
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| Ingredients: |
1/4 cup butter
1 cup leeks, diced
1 cup onion, chopped
1 cup carrots, diced
1 cup celery, chopped
1 cup white turnip, diced
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1/2 pound ground lamb
1 cup pearl barley
4 quarts chicken broth
3 Tablespoons cornstarch
1.5 cups 1/2 & 1/2
S & P
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| Procedures: |
In a large skillet, heat butter and sauté leeks and onions for 5 minutes. Add carrots, celery and turnip and continue cooking for an
additional 10 minutes.
Add lamb to vegetables. Stir meat until lightly browned, breaking up any chunks of meat as it cooks.
Meanwhile, cover barley with boiling water and let stand 10 minutes. Drain and rinse with cold water. Add to meat and vegetables with 1 cup of chicken broth. Cover and let steam over low heat for about 10 minutes. Add remaining chicken broth and bring to a boil. Reduce heat and simmer 1 to 1.5 hours, or until barley is tender. Blend cornstarch and half-and-half and stir into soup.
Bring to a boil and allow to thicken(2 to 4 minutes). Add salt and pepper to taste.
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| Notes: |
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2010-11-27: We made our first batch.
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