*  Exported from  MasterCook  *
 
                     Vince’s Cornicopia Vegetable Soup
 
 Recipe By     : Restaurant recipe given to Bev Engelauf, friend of owners
 Serving Size  : 4    Preparation Time :0:07
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  pounds        marrow shanks
                         water
      1/4  teaspoon      hot pepper sauce
      1/4  cup           beef base, restaurant style
                         salt and pepper
    1      cup           chopped onions
    2      medium        carrots -- chopped
    3      stalks        celery -- chopped
    2      medium        potatoes -- chopped
      1/2  cup           barley
      1/2  cup           tomato paste
 
 ~Beverly has known the Cuccia’s for years.  Vicki graciously gave her the
 recipe.  It’s an all day soup, slow simmer, it needs skimming. You could
 substitute meaty bones. Beef base is sold retail at quantity grocers and
 membership stores. This recipe does not use instant barley. 
 
 - Put bones in soup kettle and cover with water.  Bring to boil, cover and
 reduce heat to simmer for 4 hours.  Skim foam as it appears.  Add tabasco,
 beef base, salt and pepper.  Simmer for 30 minutes, stirring occasionally.
 
 - Strain broth and scrape any meat from bones.  Put strained broth and bits
 of meat into pot.  Add onions, carrots, celery, potatoes and barley.  Bring
 to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
 Add tomato paste and simmer another 15 minutes.  
 
 (Press Enterprise - 9 May 1996)
 
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