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Cornicopia Vegetable Soup
2 1/2 lb Marrow shanks
1/4 ts Hot pepper sauce
1/4 c Beef base, restaurant style
Salt and pepper
1 c Chopped onions
2 md Carrots; chopped
3 Stalks celery; chopped
2 md Potatoes; chopped
1/2 c Barley
1/2 c Tomato paste
Put bones in soup kettle and cover with water. Bring to boil, cover and
reduce heat to simmer for 4 hours. Skim foam as it appears. Add tabasco,
beef base, salt and pepper. Simmer for 30 minutes, stirring occasionally.
Strain broth and scrape any meat from bones. Put strained broth and bits
of meat into pot. Add onions, carrots, celery, potatoes and barley. Bring
to a boil, reduce heat and simmer about 1 hour or until barley is cooked.
Add tomato paste and simmer another 15 minutes.
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