Beef, Vegetable, and Wild Mushroom Soup

Name: Beef, Vegetable, and Wild Mushroom Soup
Prep time: 35 minutes
Yield: 6 Servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 3/4-to 1-pound cross-cut meaty beef shank bone; 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes; 2 tablespoons chopped fresh thyme, divided; 3 bay leaves; 2 cups chopped onions; 1 1/2 cups diced celery; 5 1/2 cups beef broth; 2 14.5-ounce cans diced tomatoes in juice; 1 large carrot, peeled, diced; 1 large parsnip, peeled, diced; 2 1/2-ounce packages dried porcini mushrooms

By Max Holmes of San Miguel de Allende Mexico

December 31, 2007

Recipe notes