Creamed Beef and Pasta Soup

It’s always busy around this time of year. More so now because I’m trying to do everything that I put off doing for two Christmases when I was still busy with my legal career. Now that I have the luxury of time, I discovered that there are lots more that I want to do in addition to those that were already on my list: make new curtains, replenish the dinnerware, etc. All of these are in addition to tutoring my kids, helping with their school projects, and still having time to go out with friends and maintain my blogs.

Earlier today, we went (for the second time) to the Noritake factory along Nangka Road in Marikina City. Every two months or so, the company holds a sale of overruns. Dinnerplates that cost so much in the shops can be bought at 60% off individually. To make a long story short, I was dead tired by the time I got home. And both my kids had projects due for submission tomorrow. We all had a rather heavy mid-afternoon snack of chicken salad sandwiches. An hour before dinnertime, no one seemed to be very hungry. So, I thought a light meal would do. I called it creamed beef and pasta soup. Place the beef in a large casserole. Cover with water and add the spices and vegetables. Bring to a boil, removing scum as it rises. Cool the beef completely. Strain the broth. Measure 5 cups and freeze the rest for later use.

Melt the butter in a large casserole. Saute the onions until soft. Pour in 4 cups of the strained broth. Bring to a rolling boil. Add the pasta. When the pasta is half-done, add the carrot cubes, the corn kernels, and the beef. Season with salt and pepper. Dissolve the soup mix in the remaining cup of broth. When the pasta is completely cooked, pour in the soup mixture, stirring. Cook over medium heat until the broth has thickened slightly. Turn off the heat. Pour in the milk or cream and stir well. Serve at once.