Shiitake, Beef, and Barley Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 ounce dried shiitake mushrooms |
1 1- to 1 1/4-pound crosscut beef shank |
3 teaspoons olive oil, divided |
1 1/2 cups chopped leeks (white and pale green parts only) |
1 1/2 cups chopped peeled parsnips |
1 cup chopped celery |
4 garlic cloves, minced |
7 cups hot water |
1 14 1/2-ounce can diced tomatoes in juice |
1/2 cup pearl barley |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
6 ounces green beans, trimmed, cut into 1/2-inch pieces |
Directions:
1. Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 30 minutes. Drain. Cut off stems; discard. Slice mushroom caps; transfer to 6-quart slow cooker.
2. Sprinkle beef with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add beef; cook 4 minutes per side. Transfer to slow cooker. Add remaining oil to same skillet. Add leeks, parsnips, celery, and garlic; sauté 5 minutes. Transfer mixture to slow cooker. Stir in 7 cups hot water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours.
3. Remove meat from slow cooker; cool slightly. Discard bone and fat. Shred meat; return to slow cooker. Add green beans. Cover; cook until beans are tender, about 20 minutes. Season with salt and pepper.
4. Ladle soup into bowls and serve.
5. Per serving: calories, 216; total fat, 5 g; saturated fat, 1 g; cholesterol, 18 mg; fiber, 7 g Nutritional analysis provided by Bon Appétit
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