Beef and Noodle Soup

1. 1

   Place the beef and water in a large soup pot and bring to a low boil.

2. 2

   Add the 2 whole onions, celery, carrots, bay leaves, thyme, marjoram, parsely stems, and peppercorns.

3. 3

   Simmer for 3-4 hours, adding more water, if necessary, to maintain the same level.

4. 4

   Don't use a cover, but watch the stock carefully; regularly skim off the fat that rises to the surface.

5. 5

   Let the stock cool and then refrigerate it, covered, overnight.

6. 6

   The next day, skim the congealed fat off the surface of the stock; discard the fat along with the vegetables.

7. 7

   Remove the fat from the meat; chop the beef into small pieces and set aside.

8. 8

   Strain the stock through a fine-mesh sieve into a large saucepan.

9. 9

   Add the chopped onions and bring to a boil; simmer until the onions are almost tender, about 10 minutes.

10. 10

    Then add the noodles and peppers; simmer until the noodles are tender, about 10 minutes or so.

11. 11

    (Taste a noodle to check if it's done.)

12. 12

    Add the reserved chopped beef and chopped parsely; season with salt and pepper.

13. 13

    Bring the soup back to a boil; serve very hot.

14. 14

    **ForBeef, Mushroom, and Noodle Soup, remove the stems from 1/4-1/2 pound fresh, white button mushrooms and add the stems to the stock along with the whole onions, carrots, and celery.

15. 15

    Omit the bell peppers; slice the mushroom caps, sautee them in butter, and add them to the soup with the noodles.

16. 16

    **.

* Per serving · 4 servings · Values may vary.