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1½ gallons
Easy
By Leah Chase
Published 2023
In a 5-quart stockpot put soup bone to boil with carrot, half of onion, celery rib, and 2 quarts of water. Let boil for 1 hour. Remove bone and reserve stock. With a knife, scrape marrow from bone and reserve. In a 2-quart stockpot, melt butter over medium heat. Add flour and stir well. Cook for 3 minutes.
Add chopped onions and cook until soft. Add finely chopped bone marrow; stir well