Normally the soup has pearl barley, but I have left it out so technically it’s not a authentic Scottish soup.
Kitchen Cook Time and Prep: This recipe makes enough soup for 8-10 back country servings and takes about 60 minutes to prepare.
Tools: You will need a large Dutch oven or stock pot to cook with. In the back country you will need a stove and a pot to boil water. A spoon or spork would be helpful.
Back Country-What to Expect: Mutton is not always easy to find, especially at the supermarket. However, most butchers and Asian grocery stores do carry it and it’s worth it.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that were picky eaters as kids.
- 1 tbsp coconut oil
- 1 onion, diced
- 2 stocks celery, diced
- 2 medium carrots, diced
- 1 medium turnip
- 1 clove garlic, minced
- 1 bay leaf
- ½ tsp salt
- ½ tsp pepper
- 8 cups chicken stock
- 1 cup diced peeled potatoes
- 2 sprigs fresh thyme
- 2 lbs ground mutton or beef, cooked
- 2 tbsp Herbs de Provence
- In large Dutch oven over medium heat, melt oil. Add onion, celery, carrot, turnip, garlic, bay leaf, salt and pepper and saute for about 5 minutes or until softened.
- Add stock and bring to boil. Add potato and thyme; cover and simmer for about 25 minutes or until vegetables and barley are tender.
- While soup is simmering, in a large fry pan over medium heat, cook mutton. Once mutton is no longer pink about 5 minutes, pour meat into a metal strainer and rinse under hot water until fat has been washed out of meat. Allow water to drain.
- Add cooked ground mutton or lamb and Herbs; simmer for 5 minutes. Discard bay leaf and thyme sprigs.
Is there anything better for a mid-day meal in the back country than a hearty soup? I can't think of anything. So easy to make, quick to consume and of course, it's a comfort food.
Back country preparation is super easy. First allow the soup to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this soup and allow to dry for 10-12 hours, overnight usually will do it. Drying time will depend on many factors, including the consistency of the soup and thickness of the soup loaded into the trays.
Once completely dry break into to small pieces or grind into a rough powder using your blender or food processor. Grinding the soup quickens the re-hydration time.
Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1
Back Country Meal Prep
Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve.