Beef Barley Soup With Wild Mushrooms And Parsnips Recipe Recipe

Name: Beef Barley Soup With Wild Mushrooms And Parsnips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. Extra virgin olive oil; 1 1/2 lb Assorted fresh wild mushrooms, (such as crimini and oyster), sliced; 3/4 lb Onions, minced; 2 x Celery stalks, minced; 4 lrg Garlic cloves, minced; 3 1/2 lb Center-cut beef shank slices, (about 3/4 to 1 inch thick); 8 c. Canned beef broth; 7 c. Water; 1 1/4 lb Red bell peppers, minced; 1 lb Parsnips, peeled, cut into 1/2-inch pcs; 1/2 lb Carrots, peeled, cut into 1/2-inch pcs; 1 3/4 c. Pearl barley, (about 9 ounces); 1 1/2 c. Canned crushed tomatoes with added puree; 2 pkt Dry porcini mushrooms, (see note below), brushed clean of any grit, coarsely minced (3/4-oz); 2 Tbsp. Dry marjoram; 1 Tbsp. Dry thyme

Servings: persons

3 Tbsp. Extra virgin olive oil
1 1/2 lb Assorted fresh wild mushrooms, (such as crimini and oyster), sliced
3/4 lb Onions, minced
2 x Celery stalks, minced
4 lrg Garlic cloves, minced
3 1/2 lb Center-cut beef shank slices, (about 3/4 to 1 inch thick)
8 c. Canned beef broth
7 c. Water
1 1/4 lb Red bell peppers, minced
1 lb Parsnips, peeled, cut into 1/2-inch pcs
1/2 lb Carrots, peeled, cut into 1/2-inch pcs
1 3/4 c. Pearl barley, (about 9 ounces)
1 1/2 c. Canned crushed tomatoes with added puree
2 pkt Dry porcini mushrooms, (see note below), brushed clean of any grit, coarsely minced (3/4-oz)
2 Tbsp. Dry marjoram
1 Tbsp. Dry thyme

1
Heat oil in heavy large pot over medium-high heat.
2
Add in mushrooms and onions.
3
Saute/fry till mushrooms brown, about 18 min.
4
Add in celery and garlic and stir 1 minute.
5
Add in beef shank slices and all other ingredients.
6
Bring to boil.
7
Reduce heat to medium-low.
8
Cover and simmer till meat is tender, about 1 1/2 hrs.
9
Remove from heat.
10
Using tongs, remove meat from pot.
11
Cold slightly.
12
Remove meat from bones; throw away bones and any tough connective tissue.
13
Cut meat into bite-size pcs and return to soup.
14
Season soup to taste with salt and pepper.
15
(Can be made 2 days ahead.
16
Cold slightly at room temperature.
17
Refrigerateuncovered till cool, then cover and keep chilled.
18
Rewarm over medium heat.)
19
Note: Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

1447

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 Tbsp. Extra virgin olive oil, 1 1/2 lb Assorted fresh wild mushrooms, (such as crimini and oyster), sliced, 3/4 lb Onions, minced, 2 x Celery stalks, minced, and more.

Yes, Beef Barley Soup With Wild Mushrooms And Parsnips Recipe 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.

Beef Barley Soup With Wild Mushrooms And Parsnips Recipe

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