I love soup and this is one of my favorites.

This is a bone broth variety.

Six pounds of beef bones

Use a combination of marrow bones and meaty short ribs

Two tablespoons olive oil

One cup red wine

salt and pepper

12 to 14 cups water or enough to cover all the bones

2 large bay leaves

3 tablespoons butter

Two large sliced onions

6 to 8 sliced carrots

2 stalks of diced celery

2 to 3 tablespoons beef bouillon

Two cups of cooked barley

One cup fresh Parmesan cheese

One large toasted piece of garlic bread for each cup of soup

One handful of baby spinach for every bowl

Put the oil in a large stockpot

Salt and pepper the bones

Place the bones in the pot and brown on all sides

Take out of the pot and place in a dish

Deglaze the pot with the wine

Cook for about five minutes until you cannot smell the wine

Pour into a cup

Put three tablespoons of butter in the same pot

Melt the butter and add the onions, carrots, and celery

Cook till everything is soft but not brown

Add the water, bay leaf and the bouillon

You may only want one tablespoon of bouillion

Bring to a boil

Take all the meat off the bones and add to the soup

Discard the fat

Add all the bones to the soup and let it simmer for about four hours

Take the bones out and remove any meat that falls off

Discard the bones

Add this meat and the marrow from the bones to the soup

Take the bay leaf out and discard it. They are not to be eaten.

Let simmer for another half hour

Put the cover on the pot and chill overnight

This soup has a high-fat content so skimming is important

Take the thick fat layer off the soup and throw it out.

You have a thick beefy broth with meat and vegetables

Add the cooked barley

Taste for salt and pepper

Serve with a handful of spinach on the bottom of the bowl

Ladle with the hot soup

Garnish with the cheese and the garlic toast

This is a meal

You can also add mushrooms, potatoes or peas.

Published by cmangoff

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