*  Exported from  MasterCook  *

                      Baked Beef and Vegetable Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Microwave
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Short ribs of beef
   1      each          Onion skin on studded with -- 2 cloves
  30      milliliters   Garlic peeled and -- lightly crushed
   4      each          Whole black peppercorns
   4      cups          Beef broth
   3      small         Leeks roots trimmed and 1 -- inch of green left o
     1/4                x 2 inch julienne -- strips well washed
   3      each          Carrots cut into 1/4 x 2 -- inch julienne strips
   3      each          Celery ribs cut into -- 1/4 x 2 inch julienn
					
   8      each          White mushroom caps cut -- into thin slices
   2      cups          Shaped pasta cooked until -- just tender
                        Salt and fresh ground black -- pepper to taste
   2      tablespoons   Chopped dill
   2      tablespoons   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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