Title: Hearty Scotch Broth (Stew - Soup)
Categories: Beef Entree Stew
Yield: 8 Servings
| 2 | cn | 10.5 oz BEEF CONSOMME |
| 6 | | RIBS OF CELERY, CUT |
| 1 | lb | CARROTS, SLICED |
| 1 | | RUTABAGA OR YELLOW TURNIP |
| 1 1/2 | lb | BEEF, CUT IN CUBES |
| 1 | c | BARLEY |
| 1 | | ONION, CUT IN WEDGE SHAPE |
| 1/4 | c | CHOPPED PARSLEY |
IN A LARGE SAUCE POT, COMBINE BEEF CONSOMME, 8 CUPS OF WATER, CELERY,
CARROTS, RUTABAGA, BEEF CUBES, AND BARLEY. BRING TO A BOIL. SKIM FAT OFF.
REDUCE HEAT, COOK, COVERED FOR 1 HOUR OR UNTIL VEGETABLES ARE TENDER. ADD
ONION, COOK UNCOVERED FOR 30 MINUTES LONGER OR UNTIL ONION IS TENDER.
BEFORE SERVING, SPRINKLE WITH PARSLEY. MAKES 8 SERVINGS, EACH 264 CALORIES,
25 g PROTIEN, 5 g FAT, 55 mg CHOL, 30 g CARBS, 522 mg SODIUM. THIS DISH IS
READY TO SERVE IN ABOUT 1 HOUR AND 45 MINUTES AND TAKES ONLY ABOUT 20
MINUTES IN THE KITCHEN.