Total Calories: 651
In large, heavy kettle heat 1 tablespoon vegetable oil add oxtail pieces and brown well. Add water and bring to boil skim for 15 minutes as residue rises to surface. Meanwhile, heat 2 tablespoons oil in large skillet lightly brown onion, carrots, turnip, and celery. Add to soup kettle after the 15 minutes of skimming is completed. Bring to boil add bay leaf, thyme, peppercorns, and salt cover and simmer for 2 hours. Remove oxtail pieces chill broth. Trim meat off bone and discard bones. Skim fat off broth, return meat to kettle, add barley, and bring to boil. Meanwhile, heat remaining 1 tablespoon oil in skillet and sauté potatoes and mushrooms over high heat, stirring, for 5 minutes. Add to kettle, bring to boil, and simmer for 40 to 45 minutes or until barley is tender. Remove from heat and correct seasoning with salt and pepper. Add a dash of paparika to each serving.
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