Beef Barley Soup with Wild Mushrooms and Parsnips

Ingredients

• 3.5 pounds center-cut beef shank ()
• 8 cups beef broth canned
• 1.5 cups tomatoes with added puree canned crushed
• 0.5 pound carrots peeled cut into 1/2-inch pieces
• 2  celery stalks chopped
• 2 tablespoons marjoram dried
• 1.5 ounce porcini mushrooms dried coarsely chopped (see note below)
• 1 tablespoon thyme leaves dried
• 1.5 pounds mushrooms wild fresh assorted sliced (such as crimini and oyster)
• 4 large garlic cloves chopped
• 3 tablespoons olive oil 
• 0.8 pound onions chopped
• 1 pound parsnips peeled cut into 1/2-inch pieces
• 9 ounces pearl barley 
• 1.3 pounds bell peppers red chopped
• 7 cups water 

Equipment

• pot
• tongs

Directions

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