Critchell House Prime Rib Soup

Critchell House Prime Rib Soup created by Diana 2

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 recipe #137007. 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.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • Once the fat has been removed, return the broth to the stove and heat to boiling.
  • Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
  • Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Diana 2
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@Diana 2
Contributor
"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 recipe #137007. 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."
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  1. bboyle9978
    Confused on the bovril. Unable to get it here. Can bullion granules be used instead and if so should it be diluted per container instructions. Thank you.
    Replies 1
  2. gasman966
    Another five stars for this recipe. An excellent soup, easy directions to follow, and not time consuming. I served the soup with a no knead beer rye bread. Excellent!
    Reply
  3. emw9805
    why do you throw away the carrots?
    Replies 1
  4. deandodson
    Great soup with some changes. I doubled the barley and left out the noodles. I didn't throw the carrots away after making the broth. Also added celery and parsnips in that stage. Added about 1/2 tsp thyme at the same time as the potatoes.
    Reply
  5. Anonymous
    Very delicious, I loved the clear directions.
    Reply
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