Shiitake, Beef, And Barley Soup

By á-170456

Ingredients

• 3/4 ounce dried shiitake mushrooms
• 1 crosscut beef shank - (1 to 1 1/4 lbs)
• 3 teaspoons olive oil divided
• 1 1/2 cups chopped leeks (white and pale green parts only)
• 1 1/2 cups chopped peeled parsnips
• 1 cup chopped celery
• 4 garlic cloves minced
• 7 cups hot water
• 1 can diced tomatoes in juice - (14 1/2 oz)
• 1/2 cup pearl barley
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 6 ounces green beans trimmed, and cut into 1/2" pieces

Details

Servings 6

Preparation

Step 1

Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 30 minutes. Drain. Cut off stems; discard. Slice mushroom caps; transfer to 6-quart slow cooker.

Sprinkle beef with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add beef; cook 4 minutes per side. Transfer to slow cooker. Add remaining oil to same skillet. Add leeks, parsnips, celery, and garlic; sauté 5 minutes. Transfer mixture to slow cooker. Stir in 7 cups hot water, tomatoes with juice, barley, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours.

Remove meat from slow cooker; cool slightly. Discard bone and fat. Shred meat; return to slow cooker. Add green beans. Cover; cook until beans are tender, about 20 minutes. Season with salt and pepper.

Ladle soup into bowls and serve.

This recipe yields 6 main-course servings.

Per serving: calories, 216; total fat, 5 g; saturated fat, 1 g; cholesterol, 18 mg; fiber, 7 g