Name: Beef Barley Soup with Wild Mushrooms and Parsnips
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 (see note below), brushed clean of any grit, coarsely chopped; 2 tablespoons dried marjoram; 1 tablespoon dried thyme

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Beef Barley Soup with Wild Mushrooms and ParsnipsBrian Leatart

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

Note:

Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Recipe notes

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