Oxtail Soup I

A hearty, full-bodied soup - somewhat different than most oxtail soups.

Step: 1

Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.

Step: 2

Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.

Step: 3

Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.

Step: 4

In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.

Step: 5

Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

Per Serving: 588 calories; protein 63.3g; carbohydrates 22g; fat 26.8g; cholesterol 214mg; sodium 1408.9mg.

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