Title: Baked beef and vegetable soup
 Categories: Meats, Microwave, Soups/stews
      Yield: 6 Servings
 
      4 lb Short ribs of beef
      1    Onion skin on studded with
           -2 cloves
      3 cl Garlic peeled and
           -lightly crushed
      4    Whole black peppercorns
      4 c  Beef broth
      3 sm Leeks roots trimmed and 1
           -inch of green left on cut
           -into 1/4 x 2 inch julienne
           -strips well washed
      3    Carrots cut into 1/4 x 2
           -inch julienne strips
      3    Celery ribs cut into
           -1/4 x 2 inch julienne
           -strips
      8    White mushroom caps cut
           -into thin slices
      2 c  Shaped pasta cooked until
           -just tender
           Salt and fresh ground black
           -pepper to taste
      2 tb Chopped dill
      2 tb Parsley
 
       Preheat oven to 350 degrees. Place beef, onion, garlic,
     peppercorns and broth in an oven-proof casserole. Add water to
     cover by 1 1/2 inches. Bring to a boil. Cover and bake in the
     oven about 2 hours, until beef is very tender. Remove meat and
     cool. Shred from bones, discarding any fat and the bones.
     COver. Pour broth through a fine mesh strainer into a gravy
     separator or bowl. Allow to cool. Pour or skim off fat and
     return defatted broth to the casserole. Add leeks, carrots and
     celery to casserole. Bring to a boil; reduce heat and simmer,
     covered, 3 minutes. Add shredded beef to broth with mushrooms,
     pasta, salt and pepper. Bake, covered, for 5 minutes. Remove
     from oven and stir in dill and parsley. Serve immediately in
     deep soup bowls.