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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 or salt, plus BAY LEAVES and PEPPERCORNS and bring to a boil. Turn heat down to a simmer, cook 1 hour. Add carrots,
onions and celery, 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. Add the cooked noodles to the soup for the last 10 minutes of simmering.
Serves: 12-16.
Prep. time: 10 minutes - 15 if you cube your own beef.
Cooking time: 1 hour and 45 minutes.
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