Title: Beef and Turnip Soup
Categories: Soup
Yield: 4 Servings

1/2 lb Beef shank
6 c Water
1 lb Chinese white turnips
2 White onions
1 ts Salt
1 ds Pepper

1. Cut beef in 1-inch cubes. Place in saucepan with cold water and bring
to a boil. Then reduce heat and skim several times to clear. Simmer,
covered, 1 hour.

2. Peel and dice turnips; peel and quarter onions. Add to pan and
simmer, covered, 30 minutes more.

3. Season with salt and pepper. Simmer another minute.

VARlATIONS: For the beef, substitute pork or an uncooked chicken
carcass.

Add with beef 1 Piece dried tangerine peel (soaked).

Add with vegetables 1 tomato, peeled and diced; and either 1 carrot or 4
water chestnuts, diced.

Add with seasonings 1 tablespoon soy sauce and/or 1 teaspoon sherry.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.