Scotch Broth

Stock
4 pounds lamb, meat and bones
9 cups water
2 teaspoons salt
1 tablespoon seasoned salt
2 tablespoons dried celery flakes
1/2 teaspoon dried thyme
12 black peppercorns
2 whole cardamom
1 bay leaf

Combine all ingredients; simmer slowly 3 to 4 hours. Strain. You should have 2 quarts stock.

Soup
1/4 cup butter
2 tablespoons instant minced onion
1 large carrot, minced
1/2 cup minced celery
Dash of garlic powder
1/2 cup barley
3 tablespoons flour
2 quarts lamb stock
1 cup cream

Melt butter in 3- to 4-quart saucepan. Add onion, carrot, celery and garlic powder. Saut