BEEF SOUP WITH BARLEY AND MUSHROOMS (for eight)
 |
 |
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
- 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
