Blog Archives - Litchfield Farmers' Market

Ingredients

• Leftover beef bones
• 10 – 12 cups water, previously made beef broth, or store bought beef broth
• 2 large carrots, cut in quarters
• 1 large onions, sliced
• 2 or 3 small potatoes, unpeeled and quartered
• 3 or 4 sprigs of whole Italian parsley
• 1 whole bay leaf
• 8 to 10 peppercorns
• 2 to 3 thyme sprigs
• Salt & pepper to taste
• 10 – 12 cups broth (see above)
• 1 cup diced carrots
• ½ cup diced celery
• 3 medium leeks, cleaned and thinly sliced
• ½ lb. shitake mushrooms, chopped
• ½ lb. cooked beef, chopped
• 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
• 1 cup snowpeas sliced on the diagonal