Alaska Cod Chowder with Black Beans & Corn

Baked Beef and Vegetable Soup

Beef and Barley Soup

Brazilian Chicken and Rice Soup

Chicken and Andouille Gumbo

El Torito Chicken and Lime Soup

Green Chili Stew with Lamb

Hot and Sour Shrimp Soup

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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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