Baked Beef and Vegetable Soup

Title:
Baked Beef and Vegetable Soup

Yield:
6 Servings

Categories:
Meats,
Microwave,
Soups




Ingredients:





     4 lb Short ribs of beef


     1    Onion skin on studded with


          -2 cloves


     3 cl Garlic peeled and


          -lightly crushed


     4    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    Carrots cut into 1/4 x 2


          -inch julienne strips


     3    Celery ribs cut into


          -1/4 x 2 inch julienne


          -strips


     8    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini