BEEF, BARLEY, AND MUSHROOM SOUP

BEEF, BARLEY, AND MUSHROOM SOUP image

Yield 8 people

Number Of Ingredients 11

1 ounce dried shiitake mushrooms, soaked in 2 cups boiling water for 30 minutes.
2 Tablespoons olive oil
3 leeks, white and light green parts only, cleaned and coarsely chopped.
2 beef shanks (about 1 1/2 pounds).
Salt and freshly ground black pepper to taste.
1/2 cup pearl barley.
2 carrots, peeled and coarsely chopped.
1 pound white button mushrooms, coarsely chopped.
7 cups of chicken or beef broth.
1 Tablespoon soy sauce.
3 Tablespoons finely chopped fresh parsley.

Steps:

1. Strain the dried mushrooms over a bowl, squeeze them dry, and reserve 1 cup of the soaking liquid. Cut the mushrooms into 1/4 inch dice and put in a small bowl. Strain the reserved mushroom liquid through a fine-mesh sieve over the mushrooms. Set aside. 2. In a large soup pot, heat the olive oil over medium-high heat. Add the leeks and saute until nicely softened, 5 to 7 minutes. Season the beef shanks with salt and pepper and add to the leek mixture. Brown them on each side for about 2 minutes. Add the barley, carrots, and fresh mushrooms and saute until coated, about 1 minute. Add the broth, reduce heat to low, cover, and simmer the soup for 1 to 1 /2 hours, or until the barley is tender but not mushy. 3. Remove the beef and let cool. Shred the meat and return it to the soup. Add the reserved dried-mushroom mixture to the soup. Add the soy sauce and parsley and simmer for 5 minutes, or until slightly thickened. Season with salt and pepper. Serve immediately. 4. May be prepared up to 3 days ahead, covered, and refrigerated. It may also be frozen. 5. The cook could use turkey thighs instead of beef shanks. 6. The cook could also add tomatoes to the soup.