Scotch Broth with Barley
- 2 quarts cold water
- 2 teaspoons salt
- 1 diced carrot
- 2 diced onions
- 1 teaspoon vegetable flavorings
- 4 stalks celery
- 4 tablespoons barley
- 2 tablespoons flour
- 2 tablespoons green peppers
- 2 tablespoons butter
Place into a kettle the diced carrots and onions, and the chopped peppers and celery. Add water and salt, and cook until quite tender. Add well washed barley, and again let cook until barley is tender and soft. Heat butter and blend in the flour. Add this to soup, stirring well to avoid lumps.
Submitted by Jul 29, 2009
15 min 30 min 45 min
15 min 30 min 45 min