Beef Barley Soup with Wild Mushrooms and Parsnips

Beef Barley Soup with Wild Mushrooms and Parsnips
Photo by Brian Leatart

Ingredients

  • 1 tablespoon dried thyme
  • 4 large garlic cloves
  • 3 ½ pounds center-cut beef shank slices (about 3/4 to 1 inch thick)
  • 8 cups canned beef broth
  • 1 ¼ pounds red bell peppers
  • 1 ¾ cups pearl barley
  • 1 pound parsnips
  • + 9 more ingredients
    • ½ pound carrots
    • 7 cups water
    • 1 ½ cups canned crushed tomatoes with added puree
    • 2 tablespoons dried marjoram
    • ¾ pound onions
    • 2 celery stalks
    • 3 tablespoons olive oil
    • 1 ½ pounds assorted fresh wild mushrooms (such as crimini and oyster)
    • 2 3/4-ounce packages dried porcini mushrooms

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 ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender...

View full recipe at Epicurious

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