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| RECIPE FOR BAKED BEEF AND VEGETABLE SOUP |
Title: Baked Beef And Vegetable Soup
Category: Microwave Soups-stews
Serves: 6
Ingredients:
| 4.00 | lb | Short ribs of beef | | 1.00 | ea | Onion skin on studded with | | | 2 cloves | | 3.00 | cl | Garlic peeled and | | | lightly crushed | | 4.00 | ea | Whole black peppercorns | | 4.00 | c | Beef broth | | 3.00 | sm | Leeks roots trimmed and 1 | | | inch of green left on cut | | | into 1/4 x 2 inch julienne | | | strips well washed | | 3.00 | ea | Carrots cut into 1/4 x 2 | | | inch julienne strips | | 3.00 | ea | Celery ribs cut into | | | 1/4 x 2 inch julienne | | | strips | | 8.00 | ea | White mushroom caps cut | | | into thin slices | | 2.00 | c | Shaped pasta cooked until | | | just tender | | | Salt and fresh ground black | | | pepper to taste | | 2.00 | tb | Chopped dill | | 2.00 | tb | Parsley |
Instructions:
Preheat oven to 350 degrees.
Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole.
Add water to cover by 1 1/2 inches.
Bring to a boil.
Cover and bake in the oven about 2 hours, until beef is very tender.
Remove meat and cool.
Shred from bones, discarding any fat and the bones, Cover.
Pour broth through a fine mesh strainer into a gravy separator or bowl.
Allow to cool.
Pour or skim off fat and return defatted broth to the casserole.
Add leeks, carrots and celery to casserole.
Bring to a boil; reduce heat and simmer, covered, 3 minutes.
Add shredded beef to broth with mushrooms, pasta, salt and pepper.
Bake, covered, for 5 minutes.
Remove from oven and stir in dill and parsley.
Serve immediately in deep soup bowls.
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