Beef Bouillon

1. 1

   Put the beef bones in a soup pot, and cover with cold water by at least 3 inches.

2. 2

   Bring to a boil, and skim off any scum that rises.

3. 3

   If you want a dark broth, dont peel the onion.

4. 4

   If you want a lighter one, peel it.

5. 5

   Pierce the onion with the cloves, and add to the pot.

6. 6

   Add the leeks, carrots, turnip, parsnip, and the bouquet garni.

7. 7

   Simmer slowly, covered for 3 hours and uncovered for 1/2 hour.

8. 8

   Add salt and pepper to taste, and heat.

9. 9

   Strain the soup, and either remove any fat that might have accumulated and serve, or refrigerate, remove the fat, reheat, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.