Beef And Vegetable Soup#1

* Exported from MasterCook *

BEEF AND VEGETABLE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BEEF BONE STOCK:
4 lb Meaty bones sawed into
-piece
1 ea Halved onion
2 ea Quartered carrots
1 ea Outer stalk celery cut
-into 3 pieces
1 sm Turnip sliced optional
12 ea Peppercorns
1 ea Bay leaf
Pinch of thyme
4 ea Parsley stalks
SOUP:
3 pt Beef bone stock with
-fat removed
3 tb Fat from stock
1 lg Chopped onion
1 c Diced carrot
1/2 c Diced celery
1/2 c Diced turnip optional
1/2 c Diced parsnip optional
1 1/2 lb Cross cut shanks
1 c Chopped tomatoes
1 t Sugar
1 tb Salt
1/2 ts Pepper
1/4 c Barley (if used soup must
-be eated in a day or two)

STOCK: Wash soup bones in cold water, place in
large kettle
and cover with cold water, about 4 pints. Bring to
a boil
slowly, skimming when necessary. Add vegetables,
peppercorns,
herbs and salt. Cover and simmer 2-3 hours. Strain
stock into a
large bowl and discard the bones and vegetables.
Store stock,
covered, overnight in refrigerator. Next day remove
the fat and
retain 2-3 tb of it for the soup.
SOUP: Place fat in soup kettle and saute onions,
carrots,
celery, turnips and parsnips over low heat for 10
minutes.
Increase heat and add boned and diced shank meat.
Cook,
stirring, until beef juices run out and brown. Add
stock,
barley, tomatoes, sugar, salt and pepper. Bring to
a boil.
Reduce heat, cover and simmer for 1 1/2 hours or
until beef is
tender. Soup is ready to serve. Soup improves when
served the
next day.



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