Scotch Brothsoups 2 lb beef bones, meaty water 6 peppercorns 1 1/2 teaspoon salt 1 cup carrots, chopped 1 cup celery, chopped 1 cup turnips, chopped 1/2 cup onion, chopped 1/4 cup pearl barley, med. In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2« hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts). |
