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The Quilt Inn Country Cookbook
Aliske Webb
4
3
3
1
1
2
1
cups beef stock
celery stalks, chopped
carrots, chopped
leek, chopped
cup mushrooms, sliced
tbsp. parsley, chopped
tbsp. fresh dill, chopped
salt and fresh ground pepper to taste
Place ribs and onions in soup pot. Add stock to cover and bring to a boil.
Reduce heat and cover. Simmer for 2 hours or until tender, skimming off fat
occasionally.
Remove ribs and remove meat from bones, discard bones. Set meat aside.
Chill broth until fat rises to surface and skim off. Strain broth, if desired, and return to
pot. Return to heat. Add celery, carrots, mushrooms and leeks. Cook for 2 minutes.
Add meat. Stir in parsley, dill, salt and pepper. Heat thoroughly and serve with a full-
bodied Chardonnay wine.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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