Scotch broth with coriander

4 Servings

Ingredients

Quantity Ingredient
15 grams Dried imported mushrooms (we use japanese
2 tablespoons Butter
700 grams Boneless lamb shoulder cut into 1 cm cubes
1 Onion; chopped
2 cups Peeled, diced yellow turnips (1-1.5 cm dic
1⅓ Diced carrot (1-1.5 cm dice)
¼ cup Thinly sliced celery
1 teaspoon Dried thyme
2 teaspoons Minced garlic
130 grams Pearl barley
2¼ litre Quarts water
5 teaspoons Salt
1 teaspoon Pepper
4 teaspoons Ground coriander
450 millilitres Cream
2 tablespoons Minced fresh coriander or parsley for garn

Directions

Recipe by: Janine LeBlanc, GE-Moorestown ASPFWJZ@... 1.

Cover the dried mushrooms with warm water and let soak for ½ hour. D 2. In a 30 cm saucepan or soup pot, melt the butter. Add the lamb cubes an 3. Stir in the water, salt, and pepper along with the ground coriander and 4. Add the cream, heat just to boiling, and check the seasoning. If too th Difficulty : easy. Precision : measure ingredients.

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