Beef-barley soup with wild mushrooms and parsnips from The Bon Appétit Cookbook (page 96) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on October 18, 2016

    I have made this recipe twice, once with the dried mushrooms and once without (added a bottle of dark beer instead). Hearty, thick, delicious - more of a stew than soup. My beef shanks took longer than 1 1/2 hours to get tender - over 2 hours. After the first day, it really thickens up due to the barley. Great fall weather meal with some good bread.

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