Nutrition per serving may change if servings are adjusted.
21 cups water, divided
4 beef marrow bones (about 1½ pounds; see Tip)
2½ ounces mixed dried mushrooms (about 3 cups)
6 bone-in beef short ribs (about 2½ pounds)
1 large onion, chopped
3 (6 ounce) packages Manischewitz vegetable with mushrooms soup mix
1 cup pearl barley
2 large carrots, sliced
2 cups green beans, trimmed and halved
1½ cups corn, fresh or frozen
1 cup sliced fresh mushrooms
1 tablespoon kosher salt
1 teaspoon ground pepper
Sour cream & chives for serving
Bring 18 cups water to a boil in a large stockpot over high heat. Add marrow bones and reduce heat to medium. Cook for 20 minutes.
Meanwhile, soak dried mushrooms in the remaining 3 cups water in a small bowl for 20 minutes. Drain. Add the soaked mushrooms, short ribs and onion to the pot. Return to a boil, then reduce heat to maintain a simmer and cook for 1 hour.
Add Manischewitz soup mix and barley. Cook until the beef and soup-mix beans are tender, about 1 hour more. Add carrots, green beans, corn, fresh mushrooms, salt and pepper; cook, stirring occasionally, until the vegetables are soft but not mushy, about 15 minutes more.
Remove the marrow bones and carefully scrape the marrow into the soup. Transfer the short ribs to a clean cutting board. Shred the meat from the bones with 2 forks and add back to the soup (discard the bones). Serve the soup topped with sour cream and chives, if desired.
Tip: If you don't happen to see marrow bones packaged in the meat case, ask the butcherthey almost always have them on hand.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months. Thin if necessary.
332 calories;6 g fat(2 g sat); 11 g fiber; 51 g carbohydrates; 18 g protein; 26 mcg folate; 25 mg cholesterol; 5 g sugars; 0 g added sugars; 1,954 IU vitamin A; 4 mg vitamin C; 55 mg calcium; 4 mg iron; 528 mg sodium; 532 mg potassium
Vitamin A (39% daily value), Iron (22% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, 1½ vegetable, 1 medium-fat protein, ½ fat