---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Meats
       Yield: 8 servings
   2 1/2 lb Beef bones, cracked
       3 lb Beef Chuck
       3 qt Water
   2 1/2 ts Salt
     3/4 ts Pepper
            Lg Onion- peeled,sliced thin
       2 x  Med Leeks, white parts only
       2 x  Med Carrots, scraped, sliced
            Celery root, pared & cubed
       3 x  Sm Turnips, pared & cubed
       2 c  Cauliflower, cut up
       2 x  Bay Leaves
       4 x  Sprigs Parsley
     1/2 ts Dried Thyme
    Taking the white parts of the leek only, clean and
   thinly slice them.  Scald bones and rinse in cold
   water. Put beef and water in a large kettle; bring to
   a boil. Add bones, salt and pepper. Slowly bring to a
   full simmer; remove any scum from the top. Cook over
   low heat, partially covered, 1 1/2 hours. Again remove
   any scum from the top. Add remaining ingredients and
   continue to cook about 40 minutes, until meat and
   vegetables are tender. Remove and discard parsley, bay
   leaves, and bones. Take out the meat and cut into bite
   sized pieces, discarding any gristle. Return meat to
   soup.    Serves 8 to 10.  You may also add noodles,
   rice or dumplings to the finished soup.