Long-simmered marrow bones give this soup its luxurious flavor. The texture of the finished soup is hearty--bordering on a soupy risotto.

Sara Berger
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

331.8 calories; protein 18.4g 37% DV; carbohydrates 50.8g 16% DV; exchange other carbs 3.5; dietary fiber 10.6g 42% DV; sugars 4.7g; fat 6.4g 10% DV; saturated fat 1.7g 9% DV; cholesterol 24.8mg 8% DV; vitamin a iu 1954.2IU 39% DV; vitamin c 4.5mg 8% DV; folate 25.8mcg 7% DV; calcium 54.8mg 6% DV; iron 3.6mg 20% DV; magnesium 27.2mg 10% DV; potassium 531.9mg 15% DV; sodium 527.7mg 21% DV.