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    You are in: Home / Recipes / Memory Lane Scotch Broth Recipe
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    Memory Lane Scotch Broth

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Heirloom Tomato's Note:

    When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. Now that I'm in the nostalgic time of life, I wanted to eat these soups again, but Campbell's has discontinued the Black Bean and makes the Pepper Pot and Scotch Broth only in Canada. I ordered a case of the Pepper Pot from that big online retailer that sells everything, but decided to buckle down and recreate Scotch Broth and Black Bean Soup in my own soup pot. The Black Bean recipe is posted as Memory Lane Black Bean Soup, and here is the one for Scotch Broth. I combined bits and pieces from several other recipes found online, so if anything I learned came from you, thank you! This is more trouble than I normally go to to make soup, but if you have a craving for Scotch Broth, this one might do the trick. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. This is a heart-warming soup on a wintry day.

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    Units: US | Metric


    1. 1
      Soak the barley in cold water while you make the lamb broth.
    2. 2
      Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
    3. 3
      Add 8 cups of beef broth and 4 cups of water.
    4. 4
      Bring to a simmer and simmer for ten minutes.
    5. 5
      Skim the scum off the surface until it is clear.
    6. 6
      Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
    7. 7
      Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
    8. 8
      Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
    9. 9
      Chill the stock, then skim the congealed lamb fat off the top and discard it.
    10. 10
      Remove the bay leaf and discard.
    11. 11
      Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
    12. 12
      Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
    13. 13
      Add lamb meat back into the soup.
    14. 14
      Taste and adjust the seasoning. Add a little salt if needed.
    15. 15
      Serve piping hot with freshly ground pepper on top.

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    Ratings & Reviews:

    • on October 21, 2010


      Made this for my darghters family and got rave reviews,especially from the kids who are pickey eaters. Cut down on the time a little by using beef stew meat diced(partially frozen at the time, easier to dice). will be making this soup again and again. thank you so much.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Memory Lane Scotch Broth

    Serving Size: 1 (522 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 378.5
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 7.7 g
    Cholesterol 90.8 mg
    Sodium 1348.6 mg
    Total Carbohydrate 22.6 g
    Dietary Fiber 4.9 g
    Sugars 4.3 g
    Protein 30.1 g

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