*  Exported from  MasterCook  *
                       BAKED BEEF AND VEGETABLE SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Microwave
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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,
      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
      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
      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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