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Beef Mushroom Barley Soup
Ingredients
  • 2 tablespoons plus 1 teaspoon canola oil
  • One 1 ¼- to 1 ½-pounds beef shin on the bone, trimmed of excess fat
  • Kosher salt and freshly ground black pepper to taste
  • 1 carrot, diced
  • ½ onion, diced
  • 1 rib celery, diced
  • ½ teaspoon dried thyme
  • 6 cups water
  • ⅓ cup pearl barley, rinsed
  • 1 cup chopped canned tomato
  • 1 tablespoon unsalted butter
  • ¾ pound medium-sized button mushrooms, brushed, trimmed, and quartered
  • 3 tablespoons minced flat-leaf parsley
Note: Ingredients may have been altered from the original.
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