Recipe - Vinces Cornicopia Vegetable Soup

2 One half pound Marrow shanks
Water
One fourth teaspoon Hot pepper sauce
One fourth cup Beef base, restaurant style
Salt and pepper
1 cup Chopped onions
2 md Carrots; chopped
3 Stalks celery; chopped
2 md Potatoes; chopped
One half cup Barley
One half cup Tomato paste

~Beverly has known the Cuccia's for years. Vicki graciously gave her the
recipe. It's an all day soup, slow simmer, it needs skimming. You could
substitute meaty bones. Beef base is sold retail at quantity grocers and
membership stores. This recipe does not use instant barley.

~ Put bones in soup kettle and cover with water. Bring to boil, cover and
reduce heat to simmer for 4 hours. Skim foam as it appears. Add tabasco,
beef base, salt and pepper. Simmer for 30 minutes, stirring occasionally.

~ Strain broth and scrape any meat from bones. Put strained broth and bits
of meat into pot. Add onions, carrots, celery, potatoes and barley. Bring
to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
Add tomato paste and simmer another 15 minutes.

(Press Enterprise 9 May 1996)