Recipe - Beef And Vegetable Soup

BEEF BONE STOCK:
4 pound Meaty bones sawed into
piece
1 Halved onion
2 Quartered carrots
1 Outer stalk celery cut
into 3 pieces
1 small Turnip cut or sliced up optional
12 Peppercorns
1 Bay leaf
Pinch of thyme
4 Parsley stalks
SOUP:
3 pt Beef bone stock with
fat removed
3 tablespoon Fat from stock
1 lg Chopped onion
1 cup Diced carrot
One half cup Diced celery
One half cup Diced turnip optional
One half cup Diced parsnip optional
1 One half pound Cross cut shanks
1 cup Chopped tomatoes
1 teaspoon Sugar
1 tablespoon Salt
One half teaspoon Pepper
One fourth cup 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 23 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 23 tablespoon 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 minced 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 One half hours or
until beef is
tender. Soup is ready to serve. Soup improves when
served the
next day.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini