Baked beef & vegetable soup

Yield: 6 Servings

4 lb Short ribs of beef      1 ea Onion skin on studded with -2 cloves
3 cl Garlic peeled and -lightly crushed      4 ea Whole black peppercorns
4 c Beef broth      3 sm Leeks roots trimmed and 1 -inch of green left on cut -into 1/4 x 2 inch julienne -strips well washed
3 ea Carrots cut into 1/4 x 2 -inch julienne strips      3 ea Celery ribs cut into -1/4 x 2 inch julienne -strips
8 ea White mushroom caps cut -into thin slices      2 c Shaped pasta cooked until -just tender Salt and fresh ground black -pepper to taste
2 tb Chopped dill      2 tb Parsley

Preheat oven to 350 degrees. Place beef onion garlic peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours until beef is very tender. Remove meat and cool. Shred from bones discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks carrots and celery to casserole. Bring to a boil; reduce heat and simmer covered 3 minutes. Add shredded beef to broth with mushrooms pasta salt and pepper. Bake covered for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.