Shiitake, Beef, and Barley Soup

• 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

1. Place mushrooms in bowl; pour hot water over to cover.
2. Let stand until mushrooms are soft, about 30 minutes.
3. Drain.
4. Cut off stems; discard.
5. Slice mushroom caps; transfer to 6-quart slow cooker.
6. Sprinkle beef with salt and pepper.
7. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat.
8. Add beef; cook 4 minutes per side.
9. Transfer to slow cooker.
10. Add remaining oil to same skillet.
11. Add leeks, parsnips, celery, and garlic; saute 5 minutes.
12. Transfer mixture to slow cooker.
13. Stir in 7 cups hot water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper.
14. Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours.
15. Remove meat from slow cooker; cool slightly.
16. Discard bone and fat.
17. Shred meat; return to slow cooker.
18. Add green beans.
19. Cover; cook until beans are tender, about 20 minutes.
20. Season with salt and pepper.
21. Ladle soup into bowls and serve.

shiitake mushrooms, olive oil, leeks, parsnips, celery, garlic, water, tomatoes, pearl barley, salt, ground black pepper, green beans

Taken from www.epicurious.com/recipes/food/views/shiitake-beef-and-barley-soup-109249 (may not work)