Beef Barley Soup with Wild Mushrooms and Parsnips

Ingredients for Beef Barley Soup with Wild Mushrooms and Parsnips

• 45ml de azeite de oliva

• 675g assorted fresh wild mushrooms (such as crimini and oyster), sliced

• 350g onions, chopped

• 2 talos de aipo, picados

• 4 large garlic cloves, chopped

• 1.6kg centre-cut beef shank slices (about 3/4 to 1 inch thick)

• 1925ml canned beef broth

• 1675ml water

• 575g red peppers, chopped

• 450g parsnips, peeled, cut into 1/2-inch pieces

• 230g carrots, peeled, cut into 1/2-inch pieces

• 425ml pearl barley (about 250g )

• 230g canned crushed tomatoes with added puree

• 2 3/110g packages dried porcini mushrooms , brushed clean of any grit, coarsely chopped

• 2 tablespoons dried marjoram

• 1 colher de sopa de tomilho seco

Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté 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.)

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