Comfort Recipe: Scotch Broth Soup

 This This is a traditional soup recipe which I adapted for NJFV.

 Always seems to be the right choice when ‘under the weather’ especially when ahhhhem….. chicken soup is not a preference or option.

This one’s for you  Sheep, do take care of yourself and I hope that a pot of this simmering soup will help you get back on track. I know it’s hot in Maine but there’s never a bad time for soup, is there?    🙂

Here’s the recipe, enjoy…..

SCOTCH BROTH

 A remake of a traditional family favorite. Serves 6 generously.

3 T. vegetable or olive oil

1 large onion, finely diced

4 carrots, finely diced

3 stalks celery, finely diced

2-3 cloves garlic, finely minced (opt.)

1 C. sliced mushrooms (opt.)

¼ C. uncooked pearl or pot barley, thoroughly rinsed and drained

6 C. vegetable soup stock

2 T. chopped fresh parsley

½-1  teas. sea salt , to taste

¼- ½  teas. freshly ground pepper, to taste

1-2  teas. Mrs. Dash Original Blend OR Spike Seasoning Blend

½ C. TVP – (textured vegetable protein crumbles)

In a large soup pot, heat oil over medium heat, add vegetables and sauté for 5 minutes. Add barley and all remaining ingredients except TVP and bring to a boil. Cover and simmer over low heat for 1 hour. Add TVP for the last 10 minutes of cooking. Adjust seasonings and serve. 

Recipe from Not Just for Vegetarians by Geraldine Hartman.   All rights reserved.