Title: Scotch Broth with Coriander
Categories: Soup Vegetable Lamb British
Yield: 4 Servings

15	g	Dried imported mushrooms (we
		Use Japanese
2	tb	Butter
700	g	Boneless lamb shoulder cut
		Into 1 cm cubes
1		Onion -- chopped
2	c	Peeled, diced yellow turnips
		(1-1 5 cm dic
1 1/3		"cups
1/4	c	Thinly sliced celery
1	ts	Dried thyme
2	ts	Minced garlic
130	g	Pearl barley
2 1/4	l	Quarts water
5	ts	Salt
1	ts	Pepper
4	ts	Ground coriander
450	ml	Cream
2	tb	Minced fresh coriander or
		Parsley for garn
		Diced carrot (1-1.5 cm
		Dice)

1. Cover the dried mushrooms with warm water and let soak for 1/2 hour. Drain off liquid. Chop the mushrooms, wash well, and set aside.

2. In a 30 cm saucepan or soup pot, melt the butter. Add the lamb cubes and brown on all sides. Remove to a plate. To the same pan, add and brown the onions, turnips, carrots, celery, and thyme. Toward the end of browning, add the garlic, barley, and lam

3. Stir in the water, salt, and pepper along with the ground coriander and reserved mushrooms. Simmer, covered, for 1 hour and 20 minutes until the barley is very tender.

4. Add the cream, heat just to boiling, and check the seasoning. If too thick add milk to desired consistency. Serve garnished with the fresh coriander or parsley (optional).

Difficulty : easy. Precision : measure ingredients.

Recipe By : Janine LeBlanc, GE-Moorestown ASPFWJZ@muppet.dnet.ge.com

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