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Mutton Broth recipe (Soup)

Yield: 6 servings

2 lb neck of mutton
6 cups water
2 tablespoons pearl barley
1   large onion
1   medium turnip
2   large carrots
½   small white cabbage

Posted by Margo on Mar 13, 2008


Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Rinse the barley and add to the pan. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the soup. Bring back to the boil and simmer for another hour. Remove the mutton and separate the meat from any bones, fat or gristle. Chop the meat and return to the soup. Allow to cool and remove fat. Reheat and serve.

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