Beef Barley Soup with Wild Mushrooms and Parsnips

Name: Beef Barley Soup with Wild Mushrooms and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat oil in heavy large pot over medium-high heat.
2
Add mushrooms and onions.
3
Saute until mushrooms brown, about 18 minutes.
4
Add celery and garlic and stir 1 minute.
5
Add beef shank slices and all remaining ingredients.
6
Bring to boil.
7
Reduce heat to medium-low.
8
Cover and simmer until meat is tender, about 1 1/2 hours.
9
Remove from heat.
10
Using tongs, remove meat from pot.
11
Cool slightly.
12
Remove meat from bones; discard bones and any tough connective tissue.
13
Cut meat into bite-size pieces and return to soup.
14
Season soup to taste with salt and pepper.
15
(Can be made 2 days ahead.
16
Cool slightly at room temperature.
17
Chill uncovered until cold, then cover and keep chilled.
18
Rewarm over medium heat.)

1451

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Beef Barley Soup with Wild Mushrooms and Parsnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!