Beef Barley Soup with Wild Mushrooms and Parsnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper. Ingredients:
3 tablespoons olive oil |
1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced |
3/4 pound onions, chopped |
2 celery stalks, chopped |
4 large garlic cloves, chopped |
3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick) |
8 cups canned beef broth |
7 cups water |
1 1/4 pounds red bell peppers, chopped |
1 pound parsnips, peeled, cut into 1/2-inch pieces |
1/2 pound carrots, peeled, cut into 1/2-inch pieces |
1 3/4 cups pearl barley (about 9 ounces) |
1 1/2 cups canned crushed tomatoes with added puree |
2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped |
2 tablespoons dried marjoram |
1 tablespoon dried thyme |
Directions:
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.)
3. Note: Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
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