Beef Barley Soup with Wild Mushrooms and Parsnips
Beef Barley Soup with Wild Mushrooms and Parsnips is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oil in heavy large pot over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.