Beef Barley Soup with Wild Mushrooms and Parsnips
A hearty and rich soup featuring tender beef shank, pearl barley, and a mix of fresh and dried mushrooms, along with root vegetables. This warming soup combines the earthiness of wild mushrooms with the sweetness of parsnips and the heartiness of beef and barley.
Ingredients
- •3 tablespoons olive oil
- •1½ pounds assorted fresh wild mushrooms
- •¾ pound onions
- •2 stalks celery
- •4 cloves garlic
- •3½ pounds beef shank slices
- •8 cups canned beef broth
- •7 cups water
- •1¼ pounds red bell peppers
- •1 pound parsnips
- •½ pound carrots
- •1¾ cups pearl barley
- •1½ cups canned crushed tomatoes
- •2 packages dried porcini mushrooms
- •2 tablespoons dried marjoram
- •1 tablespoon dried thyme
Cooking Instructions
- 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.
110 min
- 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.)
20 min
