On Wed, 12 Mar 2014 11:50:47 -0700, sf > wrote:

>On Wed, 12 Mar 2014 10:49:36 -0600, Janet Bostwick
> wrote:
>
>> I'm really comfortable working with chicken stock or ham bones for
>> making soup. Right now I have oodles of plain beef broth that I don't
>> know how to handle. The broth is totally unseasoned and defatted as I
>> am cooking chuck steaks, beef shank and the like to add to Baxter's
>> dinners.
>> I'd like to make soup, but I have no idea what kinds of things to do.
>> I did pull the Spanish Beef Soup recipe from Food Network and it looks
>> yummy, but I am shy too many ingredients right now. So, help, please?
>> Thanks
>
>I'd make "French" Onion Soup if I was in your predicament.
I hadn't thought of that. Thanks. Onions, I have a lot of those.
Janet US