Ingredients
3/4-ounce packages dried porcini (or any other wild mushroom) clean of any grit, coarsely chopped after soaking
3 tablespoons olive oil
1 pound fresh mushrooms sliced
3/4 pound onions, chopped
2 celery stalks, chopped
(2-3) 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick) or 1(1/2)-2 lb. piece of chuck roast with bone
Knuckle bones and/or marrow bones (I use both)
1 can (14 oz) beef broth
4 cups beef consomme (from boullion is fine)
Reserved liquid from mushrooms
Water to cover the meat.
Total amount of liquid is about 6-7 cups-you will get more soup than that
1 pound parsnips, peeled, cut into chunks
1/2 pound carrots, peeled, cut into chunks
1 package of Manischewitz split pea with barley soup mix.
Preparation
Boil water and after rinsing the dried mushrooms, soak them in 1 cup boiling water for 30 minutes. Place a paper towel in a strainer and drain the mushroom over a bowl reserving the drained liquid. Coarsely chop the mushrooms. Heat oil in heavy very large pot over medium-high heat. Add fresh and formerly dry mushrooms and onions. Sauté over medium heat until mushrooms brown, about 18 minutes. Add celery 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. Add the contents of the Manischewitz package MINUS the seasoning and bring to a boil and cover and simmer for an additional 50 minutes, then add the seasoning mix and cover and simmer for an additional 10 minutes.
