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Beef Soup with Grated Horseradish

4 qt Water
1 Beef roast - 2 pounds
2 lg Onions
1 Horseradish root
Salt to taste
Crusty French bread


Brown roast in large heavy stock pot. Brown chopped onion after the roast. Cover roast and onions with 4 quarts of water. Boil until roast is tender. Take off heat and cool long enough so that you can shred the meat by hand.

Return the shredded meat to the stock pot and season soup to taste. Slice bread on diagonal and float on stock. Take cleaned fresh horseradish and grate it into the soup. Taste occasionally until you have got it as you want it (at least 1/4 C of grated horseradish).

Stand back while you are grating soup into boiling stock. The fumes will make your eyes burn and water and your sinuses will instantly clear.


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