Critchell House Prime Rib Soup

Diana #2's Note:

I've been making this for a while, but had never written anything down. Needless to say, it was always a little different, depending on which vegetables I ended up using. My DH would always say "That was good, can we have it again?" To which I would reply....No! His obvious response was.... "Why don't you ever write anything down?" Okay, so this time I did. This is a great recipe to use up any fresh or frozen vegetables. Needless to say, as long as you start with a good base, you are almost always guaranteed to be successful. This is quite filling, and wonderful served with Kittencal's Jalapeño Cheddar Cheese Bread. You really won't have room for much else. I hope you enjoy this as much as we do. Cooking time does not include refrigeration time.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 6 cups water
• 4 beef ribs, cut from prime rib roast
• 1/4 cup barley
• 10 baby carrots
• 2 garlic cloves, whole
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons beef bouillon, Bovril
• 2 potatoes, diced
• 1 onion, diced
• 1 cup egg noodles, small
• 1 cup frozen mixed vegetables

Directions:

1. In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
2. Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.
3. Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated for up to 3 days. You could probably freeze it as well, but I never have.
4. Once the fat has been removed, return the broth to the stove and heat to boiling.
5. Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
6. Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
7. Enjoy!

Reviews

[jrtfan]

This is a very tasty, rich soup. DH & I both loved it. I omitted the barley, but otherwise followed directions. Though I did add some cut up prime rib that was leftover and used leftover vegetables. I also served it with Kittencal's Jalapeno bread, I had half a loaf in the freezer. I have to say it was a little "time intensive", but very easy and great flavored. Thanks for posting, I won't lose this one! I still have 4 prime rib bones left in the freezer for the next time!

[Alayane]

I made this with leftover prime rib. WONDERFUL. I highly recommend. The only changes that I made was added sliced mushrooms and would probably not add noodles next time.
GREAT GREAT!!!

[Chef1MOM~Connie]

I followed Diana's directions in making it so it could refrigerate and lighten the fat content. This is such a light tasting but filling soup. Oxymoron aside it really is delightful. For my veggies I used the carrots, taters, celery, green beans and 1/2 tomato chopped- all from the garden. I have some swiss chard which I will add to it before freezing the leftovers minus a bowl for my lunch tomorrow. Served this with Italian garlic bread and oh wow was it good together. I am so happy to have a container in the freezer for one of those "what to make for dinner" days when it is cold and blustery out there.