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Melt butter in
a large soup pot on medium heat. Stir in meat cubes and fry until browned,
stirring frequently. This will take 5-8 minutes. Add water and SOUP BASE,
plus BAY LEAVES and PEPPER and bring to a boil. Turn heat down to a simmer,
cook 1 hour. Add carrots and onions, plus MARJORAM, THYME and PARSLEY,
cook until the vegetables are tender, about 45 minutes. Bring a separate
large pot of water to a boil during the last half hour of soup cooking
time, cook the egg noodles according to package directions (usually 7
minutes or so), and drain. We set the noodle bowl in a warm place and
put a big spoonful in the serving bowl, topping with a ladleful of piping
hot soup. You can also add the cooked noodles right to the pot the last
few minutes before serving. We tend not to do this because the noodles
don’t hold well during reheating. We prefer to put the noodles in
a plastic zip bag in the fridge with the leftover soup, Heat it up and
drop the noodles in for the final minutes of reheating.
Serves: 12-16
Prep. time: 10 minutes, 15 minutes if you cube your own beef
Cooking time: 1 hour and 45 minutes
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