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Scotch Barley Brothsoups 2 lb shoulder of mutton 1 cup dried green peas 1/2 cup pearl barley 2 quart cold water 2 teaspoon salt 1/4 teaspoon pepper 2 onions, chopped 3 carrots, diced 1 cup turnip, diced 1/2 cup celery, diced 1 tablespoon parsley, chopped Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier
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