international brown stock soup......please help !

I am a grade 11 student in Ontario Canada and am taking cooking classes for
the first time. We have been given a project to research an internation
brown soup. Thanks to you I now know exactly what brown stock is. Now my
problem is this.... we have been given an assignment where we have been
entered in a cooking competition and given a "black box" of ingredients from
which we have to create an international soup from a different country. The
soup must be brown and hearty, using proper cooking methods.

Then ingredients in the black box are:

Beef Bones Mirepoix Eggs
Tomato Paste Ground meat Peppercorn
Garlic Cauliflower Parsley
Broccoli Rice Tomatoes
Zuccini Cooked Pancakes Green Peas
Potatoes Green Peppers Red Peppers

These are the only ingredients we are given. Would you possibly have... or
could you direct me to where I could find a suitable recipe for an
international soup with a brown stock base. The soup has to be for 10 people
at 240 ml each.

Thank you in advance for you help or suggestions.


Sincerely

J. Blake...... email..... patblake@sympatico.ca

Here's one you might start with and expand upon:

Viennese Beef Soup


2 1/2 lb Beef bones, cracked 2 x Med Carrots, scraped,
sliced
3 lb Beef Chuck 1 x Celery root, pared & cubed
3 qt Water 3 x Sm Turnips, pared & cubed
2 1/2 ts Salt 2 c Cauliflower, cut up
3/4 ts Pepper 2 x Bay Leaves
1 x Lg Onion- peeled,sliced thin 4 x Sprigs Parsley
2 x Med Leeks, white parts only 1/2 ts 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.

[ February 23, 2001: Message edited by: Crudeau ]

Here's another to use part of to mix with the previous one:

Hearty Vegetable Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon Tabasco sauce
1 1/2 pounds eggplant -- cut into 1" cubes
1 pound zucchini -- cut into 1" cubes
1 large onion -- halved & sliced
1 pound mushrooms -- sliced
1 clove garlic -- minced
2 tablespoons unsalted butter
14 ounce can tomatoes, drained & juice reserved -- chopped
1 cup dry white wine
1 teaspoon dried marjoram -- crumbled
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch dissolved in 3 T water
freshly grated Parmesan (accompaniment)

In a large bowl stir together the salt, the oil, and the Tabasco. Add the
eggplant, the zucchini, and the onion and toss the mixture until it is
combined well. Spread the mixture in a large baking pan and broil it under a
preheated broiler about 3 inches from the heat, stirring occasionally, for
25-30 minutes or until the vegetables are tender and charred lightly around
the edges. In a kettle cook the mushrooms and the garlic in the butter over
moderate heat, stirring occasionally, until the mushrooms give off their
liquid. Add the tomatoes and the reserved juice, the wine, the marjoram, the
rosemary, 6 cups water, the Worcestershire sauce, and salt and pepper to
taste. Stirring, bring the liquid to a boil, and simmer the mixture, covered
partially, for 20 minutes. Stir the cornstarch mixture, add it to the soup,
stirring, and simmer the soup for 5 minutes. The soup may be made up to 3
days in advance, kept covered and chilled, and reheated over moderate heat,
stirring until it is hot. Ladle the soup into heated bowls and sprinkle it
with the Parmesan. Makes about 10 cups.

[ February 23, 2001: Message edited by: Crudeau ]

Here's another you can merge into the melange:

FRENCH COUNTRY SOUP

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef shanks
2 cn Tomato sauce (small)
2 ts Sugar
1/4 ts Pepper
1 Med. onion, choppped
1 Wedge cabbage, 1"thick,chop
1 lb Cut green beans
2 qt Water
2 Beef bouillon cubes
1 t Salt
2 Whole cloves
3 Turnips, pared and diced OR>
1 Rutabaga,small
1 c Uncooked elbow macaroni

In dutch oven or kettle, combine beef, water,
onion, tomato sauce, cabbage, bouillon cubes, sugar,
salt, pepper and cloves. Bring to boil, simmer
covered for 2 hrs. Add turnips, macaroni and beans.
Simmer uncovered for 20 or 30 minutes more, or until
tender.

[coolJ]

The first thing that comes to mind when i read that list is consomme, but consomme can be difficult to prepare for competition, so why not just make a beef vegetable soup..

[mudbug]

Crudeau,

Uummmm, gonna have to try that Viennese Beef Soup!