California Style Scotch Broth

There are many variations of Scotch Broth soup. Some are vegetarian, some have potatoes with the barley, and some are filled with parsnips and rutabaga. This version that I created has all my favorite parts in one bowl with a bit of a California flare. Enjoy!

1/3 c Pearl Barley
3 c Water
1 Tbsp Olive Oil
1/2 c Diced Rainbow Carrots
1/2 Onion - Diced
1 Stalk Celery - Diced
1 1/2 c Diced Leftover Lamb
2 Cloves Garlic - Finely Chopped
1 Tbsp Oregano - Finely Chopped
3 c Chicken Stock
3 c Beef Stock
1 Tbsp Flat Leaf Parsley - Finely Chopped
Kosher Salt
Fresh Ground Black Pepper

Rinse the barley under cold running water. Put the barley in a saucepan and add the 3 c water. Bring to a boil. Reduce to a simmer and let cook for 5 minutes, skimming any foam off the surface. Cover and set aside.

In a stock pot heat the olive oil over medium heat. Add the carrots and let them cook for 3 - 4 minutes. Add the celery, onion and a good pinch of salt and let them cook another 5 - 8 minutes, or until the onions are translucent. Add the lamb, garlic and oregano and let it cook for another 3 - 4 minutes. Add the chicken and beef stock and bring to a boil. Reduce to a simmer and let it cook about 10 minutes.

Drain the barley and add it to the stock pot. Cover the stock pot and turn the heat down to low. Let it cook for about 30 minutes. Add the parsley and taste to see if additional salt, or some pepper is needed. Turn off the heat and serve, topping each bowl with a sprinkle of parsley.

​Serves 6 - 8 people