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Soup served in a tureen, a culinary achievement

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In 5 to 6-quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. Add onion and cook until it is soft. And water, salt, and pepper and bring to a boil.

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Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired.

Lamb and eggplant combined in a soup with cinnamon and nutmeg give this soup a flavor typical of Morocco. It is a pleasant recipe that's a bit different from the usual lamb stew. Lamb and Eggplant Soup 1 large eggplant 1/4 teaspoon salt 1/2 cup olive oil 2 large onions, thinly sliced 2 pounds boneless stewing lamb, cut in 1-inch cubes 3 tomatoes, peeled and chopped, or 1 28-ounce can tomatoes, drained 1 lemon, juice 1 teaspoon powdered cinnamon or 1 stick 1/2 teaspoon freshly grated nutmeg Freshly ground pepper 1/2 cup water

Do not peel eggplant, but wash, dry, and cut into 1-inch cubes. Place in a colander and salt lightly. Let it sit for about 30 minutes while salt drains out the water from the eggplant. Rinse and dry.

Heat about 1/4 cup oil in a skillet and saute eggplant pieces a few at a time until they are tender. Remove and reserve, then add remaining oil and saute onions. Add lamb and stir until brown. Add tomatoes, cover ad stimmer 20 minutes. Add remaining ingredients. Cover and cook slowly about 1 hour, checking occasionally to see if more water is needed. Serves 6.

The following mushroom recipe has lots of good things in it to make it the kind of soup you like as a main dish. Served with salad, hot rolls or bread, and a familiar dessert, it is an easy family dinner. Very Special Mushroom Stew 1/4 cup oil 2 1/2 pounds boneless beef chuck or shoulder, cut in 1-inch cubes 1 teaspoon finely minced garlic 1 teaspoon salt 1/8 teaspoon ground black pepper 1/3 cup flour 1 can (10 3/4 oz.) condensed beef broth 1 cup apple juice or water 1 carrot peeled or halved 1 celery rib, halved 1 sprigs parsley 1/4 teaspoon thyme leaves, crushed 1 bay leaf 1 pound small white onions, peeled 1 pound fresh mushrooms or 2 cans (6 to 8 oz. each) sliced mushrooms 2 tablespoons lemon juice 1/2 cup heavy cream or light cream 2 eggs yolk

In a large, heavy saucepan or Dutch oven heat oil until hot. Add meat and brown well on all sides, about 15 minutes. Stir in garlic, salt, and pepper. Sprinkle flour over meat; stir to blend. Add broth, apple juice, carrot, and celery.

Tie parsley, thyme, and bay leaf in a cheesecloth bag and add. Simmer covered, for 45 minutes, stirring occasionally. Add onions, cook for 15 minutes. Meanwhile, rinse, pat dry, and slice fresh mushrooms or drain canned mushrooms. Add mushrooms and cook 15 minutes longer.

Remove and discard cheesecloth bag, carrot, and celery.Stir in lemon juice. Beat together cream and egg yolks. Stir in some of the hot liquid mixture into the egg yolk mixture and return all to saucepan, stirring constantly. Heat until hot. Serve with buttered noodles and French bread, if desired. Serves 6 to 8 people