I picked up a dozen more cans of Scotch Broth soup the other day, and I’ve decided to start using using it as an ingredient in, or in relatively equal combination with, other foods. First up — a box of Kraft Macaroni & Cheese prepared with a little extra milk (for salty mutton broth dilution), with a can of condensed Campbell’s Scotch Broth soup stirred in. Mmmm, cheesy mutton broth. I figured at first that even if the whole turned out to be far less than the sum of its parts, it would be at least palatable enough to finish. But it all worked together surprisingly well. This may become a staple . . .