Beef Barley Soup with Wild Mushrooms and Parsnips

Name: Beef Barley Soup with Wild Mushrooms and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms center-cut beef shank slices (about 3/4 to 1 inch thick); 2 liters canned beef broth; 355 milliliters canned crushed tomatoes with added puree; 227 grams carrots, peeled, cut into 1/2-inch pieces; 2 celery stalks, chopped; 2 Tbsps dried marjoram; 43 grams packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped; 1 Tbsp dried thyme; 680 grams assorted fresh wild mushrooms (such as crimini and oyster), sliced; 4 larges garlic cloves, chopped; 3 Tbsps olive oil; 340 grams onions, chopped; 454 grams parsnips, peeled, cut into 1/2-inch pieces; 255 grams 3/4 cups pearl barley (about; 567 grams red bell peppers, chopped; 2 liters water

You can never have too many main course recipes, so give Beef Barley Soup with Wild Mushrooms and Parsnips a try. This recipe serves 8. Watching your figure? This dairy free recipe has 477 calories, 38g of protein, and 12g of fat per serving. This recipe covers 48% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have garlic cloves, thyme, water, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in heavy large pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes.

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Mushrooms

Onion

Add celery and garlic and stir 1 minute.

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Celery

Garlic

Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours.

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Beef Shank

Meat

Remove from heat.

Using tongs, remove meat from pot. Cool slightly.

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Meat

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Tongs

Pot

Remove meat from bones; discard bones and any tough connective tissue.

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Meat

Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

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Salt And Pepper