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Beef Barley Soup with Wild Mushrooms and Parsnips


Beef Barley Soup with Wild Mushrooms and Parsnips Recipe

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
Directions:
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