Scotch Broth with Coriander
| Yield: | 4 Servings |
| Categories: | Meats, Lamb |
| 15 | g | Dried imported mushrooms (we use japanese |
| 2 | tb | Butter |
| 700 | g | Boneless lamb shoulder cut into 1 cm cubes |
| 1 | Onion; chopped | |
| 2 | c | Peeled, diced yellow turnips (1-1.5 cm dic |
| 1 1/3 | Diced carrot (1-1.5 cm dice) | |
| 1/4 | c | Thinly sliced celery |
| 1 | ts | Dried thyme |
| 2 | ts | Minced garlic |
| 130 | g | Pearl barley |
| 2 1/4 | l | Quarts water |
| 5 | ts | Salt |
| 1 | ts | Pepper |
| 4 | ts | Ground coriander |
| 450 | ml | Cream |
| 2 | tb | Minced fresh coriander or parsley for garn |
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