Jewish mother's french beef soup

Yield: 6 servings

Measure Ingredient
2 mediums Onions, peeled and sliced
2 tablespoons Butter or vegetable oil
2 pounds Beef, in one piece
1 pounds Beef soup bones
2 pounds Chicken wings
12 cups Beef bouillon
1 \N Bouquet garni: 2 bay leaves, 4 whole cloves, 4 sprigs
\N \N Fresh parsley, 2 sprigs fresh thyme, 6 whole bruised
\N \N Peppercorns
3 mediums Leeks, white part only
4 \N Carrots, washed, unpeeled, cut in 1-inch pieces
4 mediums Turnips, washed only, cut in quarters
3 cups Fresh green beans
\N \N Parmesan cheese, freshly grated
\N \N Toasted french bread

Saute onions in butter. Add remaining ingredients except green beans, cheese and bread. Simmer for 2½ hours, skimming occasionally. Add green beans and simmer for 30 minutes longer. Remove and discard bouquet garni.

To serve, place one piece of toasted crusty french bread in each warm bowl and pour hot soup over it. Sprinkle with freshly grated cheese to taste.

Makes 6 servings.

[WASHINGTON POST] Posted by Fred Peters.

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