Directions:

One day in advance, combine short ribs, beef stock, 1-1/2 cups chicken stock, wine, 1 sprig thyme and carrot, quartered, in saucepan. Add black pepper to taste and 4 cups water, bring to simmer and cook very gently, partly covered, until ribs are tender, about 2 hours.

Transfer to large bowl, cool slightly, cover and refrigerate about 6 hours or overnight. Discard solidified fat. Remove meat, bones, carrots and herbs. Place cooking liquid in saucepan. (You should have about 4 cups; if not, add water.) Bring to simmer and set aside.

Discard bones, fat and gristle. Cut meat into 3/4-inch cubes. Set aside.

Dice remaining carrots. Heat butter in large saucepan. Add turnip, celery, leeks, onion, potato, cabbage and carrots. Saute until soft and barely colored. Add bay leaf, remaining thyme, liquid from cooking ribs and remaining chicken stock. Simmer, partly covered, 40 minutes. Add meat; simmer 15 minutes. Season with salt and pepper.

To serve, ladle soup into warm soup plates and place slice of toast topped with cheese on each portion. Sprinkle with parsley.