| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef bones for stock |
| 12 |
c |
Water |
| 2 |
tb |
Flour or cornstarch |
| 1/2 |
c |
Milk |
| 6 |
|
Onions–coarsely sliced |
| 1/2 |
c |
Grated Gruyere, Parmesan, or Romano cheese |
|
|
Salt the pepper to taste |
INSTRUCTIONS
Place the bones in a large pot. Add water and bring to a high boil. Lower
the heat, cover the pot, and continue boiling for 3 hours. Let the stock
cool and remove the bones. Take the fat from the top of the stock and place
it in another casserole. Add the flour, milk, and half a cup stock.
Dissolve well and cook the mixture for about 2 minutes, stirring
continually. Add the mixture tot he soup, and also the sliced onions. Stir
well and bring the soup to a second boil. Cover the pot and cook for about
30 minutes, over low-medium heat. Turn off the heat, add the grated cheese,
stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot.
Posted to MM-Recipes Digest V4 #186 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 18, 1997
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