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Beef Barley Soup with Wild Mushrooms and Parsnips

  • 8servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced

  3. 3/4 pound onions, chopped

  4. 2 celery stalks, chopped

  5. 4 large garlic cloves, chopped

  6. 3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick)

  7. 8 cups canned beef broth

  8. 7 cups water

  9. 1 1/4 pounds red bell peppers, chopped

  10. 1 pound parsnips, peeled, cut into 1/2-inch pieces

  11. 1/2 pound carrots, peeled, cut into 1/2-inch pieces

  12. 1 3/4 cups pearl barley (about 9 ounces)

  13. 1 1/2 cups canned crushed tomatoes with added puree

  14. 2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped

  15. 2 tablespoons dried marjoram

  16. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.

  2. Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

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