This wonderful hearty soup starts out with a lamb bone.

Scotch Broth

3 to 4 TBSP pearl barley
6 to 8 cups lamb broth (boil the bone for awhile 2 to 2 1/2 hours) Add the drippings from the pan too
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 leek sliced
2 TBSP parsley
2 large onions, 1 to add whole and the other diced
1 clove
3 carrots, 1 sliced for soup, 2 diced
1/2 small turnip, diced.
4 stalks celery, 2 whole for soup and 2 diced

Soak barley for several hours, or overnight, in cold water.

Remove as much fat as possible from lamb broth. Place broth into pot with barley. Add salt, pepper and bay leaf, parsley, whole onion stuck with a clove, sliced carrot, and 2 stalks celery, bring slowly to a boil. Simmer, remove bay leaf and as much celery and carrot as possible. Add diced veggies, cook 20-30 minutes until tender.

Add chopped lamb to soup pot and reheat. Serve.