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Recipes

Beef Barley Soup with Wild Mushrooms and Parsnips

By Jeanne Thiel KelleyPhotography by Brian Leatart

3.6

(5)

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

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*, brushed clean of any grit, coarsely chopped

2

tablespoons dried marjoram

1

tablespoon dried thyme

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.

    Step 2

    Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.

    Step 3

    * Available at Italian markets, specialty foods stores and many supermarkets.

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