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Appetizers | Meats | Poultry | Soups | Salads
Baked
Beef and Vegetable Soup
Yields 50 1-1/2 Cup Servings
- 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
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
Carrots cut into 1/4 x 2 inch julienne strips
-
3.00 Celery ribs cut into 1/4 x 2 inch julienne strips
- 8.00
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
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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