Scotch Broth - Lamb and Barley Soup

1¼# of lean lamb

1-2T avocado oil

1-2t white balsamic vinegar

1 lg. purple shallot

1-2t Rosemary Seasoning *

4 med. carrots - scrubbed

1½c chopped celery and tops

¾c long cooking pearl barley

1-2T flour

2-3 quarts water

3 bay leaves

1 lg. purple shallot 

1 sweet yellow pepper

Vegetable Better Than Bouillon

Trim the fat off the lamb then cut the meat into small cubes.  Put in a 4-5 qt. pot with the oil, vinegar, minced shallot and Rosemary Seasoning.  Sauté and stir until the meat begins to brown.

  

Add the chopped carrots, celery, barely and continue to stir and cook until everything's sizzling.  Sprinkle on the flour and stir it in.  Pour in the water, a little at a time. Add bay leaves, rough chopped shallot, slice-chopped pepper, stir to combine everything, cover and simmer on low a half hour.  Check flavor, and make any corrections.  Soup will be ready when celery and carrots are tender and the barley is just a little chewy.

Mmmmm. . . Soup's On! . . Lin