Beef Barley Soup With Wild Mushrooms And Parsnips Recipe

• 3 Tbsp. Extra virgin olive oil
• 1 1/2 lb Assorted fresh wild mushrooms, (such as crimini and oyster), sliced
• 3/4 lb Onions, minced
• 2 x Celery stalks, minced
• 4 lrg Garlic cloves, minced
• 3 1/2 lb Center-cut beef shank slices, (about 3/4 to 1 inch thick)
• 8 c. Canned beef broth
• 7 c. Water
• 1 1/4 lb Red bell peppers, minced
• 1 lb Parsnips, peeled, cut into 1/2-inch pcs
• 1/2 lb Carrots, peeled, cut into 1/2-inch pcs
• 1 3/4 c. Pearl barley, (about 9 ounces)
• 1 1/2 c. Canned crushed tomatoes with added puree
• 2 pkt Dry porcini mushrooms, (see note below), brushed clean of any grit, coarsely minced (3/4-oz)
• 2 Tbsp. Dry marjoram
• 1 Tbsp. Dry thyme

1. Heat oil in heavy large pot over medium-high heat.
2. Add in mushrooms and onions.
3. Saute/fry till mushrooms brown, about 18 min.
4. Add in celery and garlic and stir 1 minute.
5. Add in beef shank slices and all other ingredients.
6. Bring to boil.
7. Reduce heat to medium-low.
8. Cover and simmer till meat is tender, about 1 1/2 hrs.
9. Remove from heat.
10. Using tongs, remove meat from pot.
11. Cold slightly.
12. Remove meat from bones; throw away bones and any tough connective tissue.
13. Cut meat into bite-size pcs and return to soup.
14. Season soup to taste with salt and pepper.
15. (Can be made 2 days ahead.
16. Cold slightly at room temperature.
17. Refrigerateuncovered till cool, then cover and keep chilled.
18. Rewarm over medium heat.)
19. Note: Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
20. Makes 8 servings.

extra virgin olive oil, wild mushrooms, onions, celery, garlic, center, beef broth, water, red bell peppers, carrots, pearl barley, tomatoes, porcini mushrooms, marjoram, thyme

Taken from cookeatshare.com/recipes/beef-barley-soup-with-wild-mushrooms-and-parsnips-81612 (may not work)