Long-simmered marrow bones give this soup its luxurious flavor. The texture of the finished soup is hearty--bordering on a soupy risotto. Source: EatingWell Magazine, Soup Cookbook

Sara Berger


Ingredient Checklist


Instructions Checklist
  • 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 butcher--they 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.

Nutrition Facts

332 calories; 6.4 g total fat; 1.7 g saturated fat; 25 mg cholesterol; 528 mg sodium. 532 mg potassium; 50.8 g carbohydrates; 10.6 g fiber; 5 g sugar; 18.4 g protein; 1954 IU vitamin a iu; 4 mg vitamin c; 26 mcg folate; 55 mg calcium; 4 mg iron; 27 mg magnesium;