Scotch Broth - my recreation of Campbell's Soup's version

2 big, thick lamb chops
1-1/4c  white rice
1 lg   onion - chopped
3-4    carrots - chopped
3-4    celery stalks and tops - chopped
3 lg   shallots - chopped

Fry the peppered lamb chops in a little butter and bacon drippings.  Brown and deglaze with some white wine a couple times.  Add some water, cover and cook a while, then chill.  Skim fat off the top.  Take lamb out, cut off fat, cube the meat.

In a soup pot combine, rice, lamb, a little of the onion, all of the carrots and celery.  Saute' 5-10 minutes, add remaining onion and shallots and about 8 cups of water.  Simmer an hour or so with Rosemary Seasoning, several bay leaves and some powdered beef soup base.  Serve with baking powder biscuits or cornbread. . .Lin