Scotch Broth - 63 Tay Street Restaurant Perth Scotland

Ingredients

• 100g pearl barley (soaked overnight)
• 100g pearl barley
• 1kg mutton
• 2 litres cold water
• 1 tsp salt
• 2 cloves of garlic
• 1 large chopped onion
• 2 sticks of celery chopped
• 3 carrots, peeled and diced
• ¼ green cabbage such as Savoy, sliced
• 1 leek chopped
• Couple of grinds of fresh white pepper
• Small handful of freshly torn parsley