Recipe - Scotch Broth With Coriander

15 g Dried imported mushrooms
(we use japanese
2 tablespoon Butter
700 g Boneless lamb shoulder cut
into 1 cm cubes
1 Onion; chopped
2 cup Peeled, minced yellow
turnips (11.5 cm dic
1 1/3 Diced carrot (11.5 cm dice)
One fourth cup Thinly cut or sliced up celery
1 teaspoon Dried thyme
2 teaspoon Minced garlic
130 g Pearl barley
2 One fourth l Quarts water
5 teaspoon Salt
1 teaspoon Pepper
4 teaspoon Ground coriander
450 ml Cream
2 tablespoon Minced fresh coriander or
parsley for garn

Recipe by: Janine LeBlanc, GEMoorestown ASPFWJZ@muppet.dnet.ge.com 1.
Cover the dried mushrooms with warm water and let soak for One half hour. D

2. In a 30 cm saucepan or soup pot, melt the butter. Add the lamb cubes an

3. Stir in the water, salt, and pepper along with the ground coriander and

4. Add the cream, heat just to boiling, and check the seasoning. If too th

Difficulty : easy. Precision
: measure ingredients.