Soups, beef, barley, beef and mushroom soup 1 OLYMPUS DIGITAL CAMERA

3 tablespoons olive oil

1-½ pounds assorted wild mushrooms (such as crimini and oyster), sliced

¾ pounds onions, chopped

2 celery stalks, chopped

4 garlic cloves, chopped

3-½ pounds center-cut beef shank slices (about ¾ to 1 inch thick)

8 cups beef stock

7 cups water

1-¼ pounds red bell peppers, chopped

1 pound parsnips, peeled and cut into ½ inch pieces

½ pound carrots, peeled and cut into ½ inch pieces

1-¾ cups pearl barley

1-½ cups canned crushed tomatoes with added puree

two ¾ ounce packages dried porcini mushrooms, brushed clean of any grit, coarsely chopped

¼ cup chopped fresh dill

salt and pepper to taste

  1. Heat the oil in a heavy large pot over medium-high heat. Add fresh wild mushrooms and onions.  Saute until mushrooms brown, about 18 minutes.  Add celery and garlic and stir 1 minute.  Add beef shank slices and all remaining ingredients (except the dill, pepper and salt).  Bring to a boil.  Reduce heat to medium-low, cover, and simmer until meat is tender, about 1-½ hours.  Remove from heat.
  • Using tongs, remove meat from pot. Cool slightly.  Remove meat from bones and discard bones and any tough connective tissue.  Cut meat into bite-size pieces and return to soup.  Stir in dill and season soup to taste with salt and pepper.

NOTE:  Soup without dill can be made 3 days ahead and cooled, uncovered, then chilled, covered.  Remove any solidified fat before reheating.

adapted from The Bon Appetit Cookbook

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