Baked beef & vegetable soup

Yield: 6 Servings

Measure Ingredient
4 pounds Short ribs of beef
1 each Onion skin on studded with 2 cloves
3 cloves Garlic peeled and lightly crushed
4 eaches Whole black peppercorns
4 cups Beef broth
3 smalls Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed
3 eaches Carrots cut into 1/4 x 2 inch julienne strips
3 eaches Celery ribs cut into 1/4 x 2 inch julienne strips
8 eaches White mushroom caps cut into thin slices
2 cups Shaped pasta cooked until just tender
\N \N Salt and fresh ground black pepper to taste
2 tablespoons Chopped dill
2 tablespoons Parsley

Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1½ 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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