Shiitake, Beef, and Barley Soup Recipe

Name: Shiitake, Beef, and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 ounce dried shiitake mushrooms; 1 1- to 1 1/4-pound crosscut beef shank; 3 teaspoons olive oil, divided; 1 1/2 cups chopped leeks (white and pale green parts only); 1 1/2 cups chopped peeled parsnips; 1 cup chopped celery; 4 garlic cloves, minced; 7 cups hot water; 1 14 1/2-ounce can diced tomatoes in juice; 1/2 cup pearl barley; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 6 ounces green beans, trimmed, cut into 1/2-inch pieces

Servings: persons

3/4 ounce dried shiitake mushrooms
1 1- to 1 1/4-pound crosscut beef shank
3 teaspoons olive oil, divided
1 1/2 cups chopped leeks (white and pale green parts only)
1 1/2 cups chopped peeled parsnips
1 cup chopped celery
4 garlic cloves, minced
7 cups hot water
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup pearl barley
1 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces green beans, trimmed, cut into 1/2-inch pieces

1
Place mushrooms in bowl; pour hot water over to cover.
2
Let stand until mushrooms are soft, about 30 minutes.
3
Drain.
4
Cut off stems; discard.
5
Slice mushroom caps; transfer to 6-quart slow cooker.
6
Sprinkle beef with salt and pepper.
7
Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat.
8
Add beef; cook 4 minutes per side.
9
Transfer to slow cooker.
10
Add remaining oil to same skillet.
11
Add leeks, parsnips, celery, and garlic; saute 5 minutes.
12
Transfer mixture to slow cooker.
13
Stir in 7 cups hot water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper.
14
Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours.
15
Remove meat from slow cooker; cool slightly.
16
Discard bone and fat.
17
Shred meat; return to slow cooker.
18
Add green beans.
19
Cover; cook until beans are tender, about 20 minutes.
20
Season with salt and pepper.
21
Ladle soup into bowls and serve.

273

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3/4 ounce dried shiitake mushrooms, 1 1- to 1 1/4-pound crosscut beef shank, 3 teaspoons olive oil, divided, 1 1/2 cups chopped leeks (white and pale green parts only), and more.

Yes, Shiitake, Beef, and Barley Soup 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.

Shiitake, Beef, and Barley Soup

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