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Lamb Scotch Broth with Mushrooms and Barley
Ingredients
  • 1-lb. leftover of lamb, cut into bite-sized pieces, about 3 cups – from stock
  • ½ lb. Barley, rinsed in a strainer under running water – $2.29
  • ¾ lb. yellow onions, peeled and chopped – $0.79
  • 4 cloves minced garlic – from stock
  • ¾ lb. carrots, peeled and diced – $0.69
  • 2 large stalks celery with leaves attached, diced – $0.37
  • ½ lb. domestic white mushrooms, trimmed and thinly sliced -$1.99
  • 6 cups LOW-SODIUM beef stock (if you use full-salt stock, use 4 cups stock and 3 cups of water, and do not salt the soup until you’ve tasted it at the end) – stock
  • 1 cup water
  • 4 Tablespoons sweet butter – from stock
  • 2 Tablespoons olive oil – from stock
  • 2 Tablespoons chopped parsley plus an additional 1 Tablespoon for garnish – stock
  • 2 Tablespoons flour – stock
  • 1 Tablespoon Kosher salt – stock
  • 1 teaspoon ground black pepper – stock
  • Grand Total Assuming Well-Stocked Pantry: $6.13
  • Cost Per Serving: $1.53
Steps
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