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ImageKatg
Feb 25, 2010 9:54 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Here's a variation using the Chicken broth above! I suppose some would call this "Scotch Broth" but making it with Chicken broth instead of Lamb. There's just something about barley in a soup...that just makes it so comforting and creamy and mmmmmmm. I made this the other night with the leftover chicken broth.

To about a quart of the Chicken broth I added:

1 cup of Pearled Barley
1 large Carrot peeled and sliced
1 large celery rib sliced
1 medium onion diced
1/2 can of diced tomatoes

Bring the broth to a boil - add the Barley and let it simmer for about 15 minutes. Add the chopped veggies and tomato and simmer for an additonal 45 minutes.

We had this with Canadian Peameal Bacon and Tomato sandwiches! Heaven!

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