Yield:
About 2 quartsIngredients
5 pounds beef bones with lots of meat and marrow
giblets of a chicken
2 onions, sliced
1 carrot, sliced
1 small turnip, sliced
1 stalk celery, sliced
3 fresh tomatoes, or canned tomatoes and their juice
mushroom stems, if at hand
salt and peppercorns
spice bay-bay leaf, parsley, thyme, as available
Worcestershire or soy sauce
Instructions
Cover the ingredients with cold water (about 3 quarts) and simmer gently for about 2 hours, skimming from time to time. Strain and cool. The next day, skim off the fat, and the stock is ready for use.
Vegetable Beef Soup
Instructions
Pick the meat from the bones which made the beef stock described above. Return to the stock with new vegetables, finely minced (carrot, onion, celery turnip, tomato), and a few peas or beans and cook until tender. Season to taste.
