Recipe for Beef Barley Soup with Wild Mushrooms and Parsnips 
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Yield:
1 servings
Ingredients:
Amount Ingredient
3 tbl Olive oil
1/2 lb Assorted fresh wild mushrooms, (such as crimini and oyster), sliced
3/4 lb Onions, chopped
2 x Celery stalks, chopped
4 lrg Garlic cloves, chopped
1/2 lb Center-cut beef shank slices, (about 3/4 to 1 inch thick)
8 cup Canned beef broth
7 cup Water
1/4 lb Red bell peppers, chopped
1 lb Parsnips, peeled, cut into 1/2-inch pieces
1/2 lb Carrots, peeled, cut into 1/2-inch pieces
3/4 cup Pearl barley, (about 9 ounces)
1/2 cup Canned crushed tomatoes with added puree
2 pkt Dried porcini mushrooms, (see note below), brushed clean of any grit, coarsely chopped (3/4-ounce)
2 tbl Dried marjoram
Instructions:
Instructions: Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Saute until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. 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. Remove from heat.

Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. 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.)

Note: Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Makes 8 servings.

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