Yield: 8 servings

2 1/2 pound Beef bones, cracked
2 medium Carrots, scraped, sliced
3 pound Beef Chuck
1 Celery root, pared & cubed
3 quart Water
3 Small Turnips, pared & cubed
2 1/2 teaspoons Salt
2 cup Cauliflower, cut up
3/4 teaspoons Pepper
2 Bay Leaves
1 large Onion- peeled,sliced thin
4 Sprigs Parsley
2 medium Leeks, white parts only
1/2 teaspoon Dried Thyme

Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup.