Beef Barley Soup With Wild Mushrooms And Parsnips
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Olive Oil1360 g
Onion (chopped)4 large
Garlic Cloves (chopped)8 cups
Beef Broth (canned)7 cups
Water1.75 cups
Pearl Barley (about 9 ounces)1.5 cups
Crushed Tomatoes (canned)2 tbsps
Marjoram (dried)1 tbsp
Dried ThymeDirections:
1
Heat oil in heavy large pot over medium-high heat
2
Add mushrooms and onions
3
Sauté 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
19
) Heat oil in heavy large pot over medium-high heat
20
Add mushrooms and onions
21
Sauté until mushrooms brown, about 18 minutes
22
Add celery and garlic and stir 1 minute
23
Add beef shank slices and all remaining ingredients
24
Bring to boil
25
Reduce heat to medium-low
26
Cover and simmer until meat is tender, about 1 1/2 hours
27
Remove from heat
28
Using tongs, remove meat from pot
29
Cool slightly
30
Remove meat from bones; discard bones and any tough connective tissue
31
Cut meat into bite-size pieces and return to soup
32
Season soup to taste with salt and pepper
33
(Can be made 2 days ahead
34
Cool slightly at room temperature
35
Chill uncovered until cold, then cover and keep chilled
36
Rewarm over medium heat)