Lima Bean and Porcini Soup

• 1 large celery stalk, finely chopped
• 1 large carrot, unpeeled, finely chopped
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons extra virgin olive oil
• Salt to taste
• 1/2 pound dried lima beans, soaked overnight and drained
• 1/2 cup pearl barley
• 1 pound meaty lamb neck or beef shin bones
• 3/4 ounce dried porcini mushrooms
• 4 thyme sprigs
• 1 bay leaf
• Freshly ground black pepper to taste
• 1 tablespoon minced shallot
• 1 tablespoon chopped parsley

1. In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt.
2. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes.
3. Add lima beans, barley, 8 cups water, bones, porcini, thyme and bay leaf, and bring to a boil.
4. Reduce heat to medium-low and simmer, uncovered, until beans are tender, about 1 1/2 hours.
5. Discard thyme sprigs and bay leaf.
6. Remove bones, remove meat from bones, chop meat and return meat to soup.
7. Taste and add salt if needed.
8. Ladle soup into bowls and season with pepper.
9. Garnish with shallot and parsley, and serve.

celery stalk, carrot, onion, garlic, extra virgin olive oil, salt, beans, pearl barley, lamb neck, porcini mushrooms, thyme, bay leaf, freshly ground black pepper, shallot, parsley

Taken from cooking.nytimes.com/recipes/1012412 (may not work)