Beef Barley Soup with Wild Mushrooms and Parsnips

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

Ingredients

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

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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