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| SCOTCH BROTH SOUP | |
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1 carrot 1 stalk celery 4 green onions 1 c. mushrooms 3 tbsp. oil 1/2 c. Scotch barley 8 - 10 c. chicken broth 2 c. cooked chicken 1/2 c. yogurt Saute carrot, celery, green onions and mushrooms in oil. Add barley. Stir in chicken broth. Simmer 1 hour on low. Add cooked chicken. 10 minutes before serving, add yogurt. | |
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The defining ingredients of Scotch Broth are mutton (or lamb), barley and root vegetables (especially turnip) with the occasional inclusion of peas or pulse.
Chicken, mushrooms, green peppers and yogurt have nothing to do with Scotch Broth.