Scotch Broth

Directions

1. 1
   Trim fat from meat and cut into small pieces.
2. 2
   Put in pot with 8 cups cold water.
3. 3
   Bring to a boil and stir in barley.
4. 4
   Simmer, partially covered, for 1 1/2 hours or until meat and barley are tender, adding more water if needed.
5. 5
   Remove meat from bones.
6. 6
   Cool soup and skim off fat.
7. 7
   Melt butter in skillet.
8. 8
   Add vegetables. Cook over low heat, stirring often, for 10 minutes or until vegetables are tender.
9. 9
   Add meat and vegetables to soup.
10. 10
    Cook another 10 minutes and serve hot.