This soup gets a rich, earthy flavor from dried porcini
mushrooms, which are available in the produce section of many supermarkets
and at Italian markets and specialty foods stores. Perfect for a chilly day with a loaf of good, crusty bread.
Makes 6 servings
1/4 cup extra-virgin olive oil
1 3/4- to 1-pound cross-cut meaty beef shank bone 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes 2 tablespoons chopped fresh thyme, divided 3 bay leaves 2 cups chopped onions 1 1/2 cups diced celery 5 1/2- 6 1/2 cups beef broth (depending on how 'soupy' you like it) 2 14.5-ounce cans diced tomatoes in juice 1 large carrot, peeled, diced 1 large parsnip, peeled, diced 1 ounce dried porcini mushrooms, larger pieces chopped small
Heat oil in large pot over medium-high heat. Add shank
bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat
is brown and juices are reduced to glaze, turning shank bone occasionally,
about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1
minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with
juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to
medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes.
Discard shank bone and bay leaves. Season soup to taste with salt and pepper.
Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and
serve.
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