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.



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