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Baked Beef and Vegetable Soup Recipe

	Category	Pasta Recipes
	Views	15
	Ratings	0

Ingredients And Procedures

4 lb Short ribs of beef

1 ea Onion skin on studded with

-2 cloves 3 cl Garlic peeled and

-lightly crushed 4 ea Whole black peppercorns

4 c Beef broth

3 sm Leeks roots trimmed and 1

-inch of green left on cut -into 1/4 x 2 inch julienne -strips well washed 3 ea Carrots cut into 1/4 x 2

-inch julienne strips 3 ea Celery ribs cut into

-1/4 x 2 inch julienne -strips 8 ea White mushroom caps cut

-into thin slices 2 c Shaped pasta cooked until

-just tender Salt and fresh ground black -pepper to taste 2 tb Chopped dill

2 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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<h1>Baked Beef and Vegetable Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Short ribs of beef <P>1 ea Onion skin on studded with <P>-2 cloves 3 cl Garlic peeled and <P>-lightly crushed 4 ea Whole black peppercorns <P>4 c Beef broth <P>3 sm Leeks roots trimmed and 1 <P>-inch of green left on cut -into 1/4 x 2 inch julienne -strips well washed 3 ea Carrots cut into 1/4 x 2 <P>-inch julienne strips 3 ea Celery ribs cut into <P>-1/4 x 2 inch julienne -strips 8 ea White mushroom caps cut <P>-into thin slices 2 c Shaped pasta cooked until <P>-just tender Salt and fresh ground black -pepper to taste 2 tb Chopped dill <P>2 tb Parsley <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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