Name: Vegetarian scotch broth
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 30 min
Ingredients: 30g dried wild mushrooms; 2 Tbsp vegetable oil; 300g parsnip; 300g swede; 300g waxy potatoes; 1 small celeriac or 2 small turnips; 1 leek; 2 carrots; 100g pearl barley; 1 bay leaf; 1.5 litre vegetable stock; 1 bunch of parsley, chopped

Vegetarian scotch broth

8 Oct 2015

by Dinna

Prep Time

20 minutes

Cook Time

70 minutes

Total Time

1 hour, 30 minutes

Background

The tradition scotch broth is a hearty soup, based on stewed or braised meat and root vegetables. This vegetarian scotch broth still has the traditional elements, but instead of meat it's made with wild mushrooms. It's absolutely delicious, filling and healthy. Serve it with wholesome crusty bread.

Ingredients

30g dried wild mushrooms
2 Tbsp vegetable oil
300g parsnip
300g swede
300g waxy potatoes
1 small celeriac or 2 small turnips
1 leek
2 carrots
100g pearl barley
1 bay leaf
1.5 litre vegetable stock
1 bunch of parsley, chopped

Instructions

Soak the mushroom in hot water for 20 minutes. Meanwhile peel the root vegetables and chop them into bite-sized cubes. Slice the carrots and the leek.
Drain the mushrooms, but retain the soaking water, and chop them roughly.
Heat the oil in a large saucepan and sauté the chopped vegetables for 2-3 minutes. Add the barley, mushrooms and the bay leaf. Pour in the soaking-water of the mushrooms and vegetable stock. Season to taste with salt and pepper.
Bring the broth to the boil, them simmer at a low temperature, under cover, for 1 hour.
Before serving, sprinkle some parsley on top.