Viennese Beef Soup

---------- Recipe via Meal-Master (tm) v8.02

Title: VIENNESE BEEF SOUP
Categories: Soups, Meats
Yield: 8 servings

2 1/2 lb Beef bones, cracked
3 lb Beef Chuck
3 qt Water
2 1/2 ts Salt
3/4 ts Pepper
Lg Onion- peeled,sliced thin
2 x Med Leeks, white parts only
2 x Med Carrots, scraped, sliced
Celery root, pared & cubed
3 x Sm Turnips, pared & cubed
2 c Cauliflower, cut up
2 x Bay Leaves
4 x Sprigs Parsley
1/2 ts Dried Thyme

Taking the white parts of the leek only, clean and
thinly slice them. Scald bones and rinse in cold
water. Put beef and water in a large kettle; bring to
a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over
low heat, partially covered, 1 1/2 hours. Again remove
any scum from the top. Add remaining ingredients and
continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay
leaves, and bones. Take out the meat and cut into bite
sized pieces, discarding any gristle. Return meat to
soup. Serves 8 to 10. You may also add noodles,
rice or dumplings to the finished soup.

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