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Vegetarian scotch broth

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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Drain the mushrooms, but retain the soaking water, and chop them roughly.
  3. 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.
  4. Bring the broth to the boil, them simmer at a low temperature, under cover, for 1 hour.
  5. Before serving, sprinkle some parsley on top.