Beef Barley Soup with Wild Mushrooms and Parsnips

• 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

1. Heat oil in heavy large pot over medium-high heat.
2. Add mushrooms and onions.
3. Saute until mushrooms brown, about 18 minutes.
4. Add celery and garlic and stir 1 minute.
5. Add beef shank slices and all remaining ingredients.
6. Bring to boil.
7. Reduce heat to medium-low.
8. Cover and simmer until meat is tender, about 1 1/2 hours.
9. Remove from heat.
10. Using tongs, remove meat from pot.
11. Cool slightly.
12. Remove meat from bones; discard bones and any tough connective tissue.
13. Cut meat into bite-size pieces and return to soup.
14. Season soup to taste with salt and pepper.
15. (Can be made 2 days ahead.
16. Cool slightly at room temperature.
17. Chill uncovered until cold, then cover and keep chilled.
18. Rewarm over medium heat.)

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

Taken from www.epicurious.com/recipes/food/views/beef-barley-soup-with-wild-mushrooms-and-parsnips-102363 (may not work)