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Mutton Broth Recipe
|Neck of mutton||2 Pound|
|Chopped leeks||1 Cup (16 tbs)|
|Cold water||8 Cup (128 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Pearl barley||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), cut up|
|Chopped carrots||1 Cup (16 tbs)|
|White turnip||1 , chopped|
|Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2663 Calories from Fat 1755
% Daily Value*
Total Fat 195 g299.4%
Saturated Fat 93.7 g468.4%
Trans Fat 0 g
Cholesterol 607.8 mg
Sodium 5004.4 mg208.5%
Total Carbohydrates 65 g21.7%
Dietary Fiber 14 g56.1%
Sugars 23.6 g
Protein 158 g315.3%
Vitamin A 493.5% Vitamin C 137.5%
Calcium 48.7% Iron 85%
*Based on a 2000 Calorie diet
Put into a pan with the water and bring slowly to a boil.
Remove the scum that will have risen to the top.
Add the barley, salt and pepper and simmer gently for 1 1/2 hours.
Add all the vegetables and simmer for another hour until the vegetables are soft and melting but still keeping their shape.
Remove the meat from the bone, chop very finely, and add to soup.
Garnish with chopped parsley.
This is a standard winter soup in Ireland.