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




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

1 1/2 cups
332 calories; protein 18.4g; carbohydrates 50.8g; dietary fiber 10.6g; sugars 4.7g; fat 6.4g; saturated fat 1.7g; cholesterol 24.8mg; vitamin a iu 1954.2IU; vitamin c 4.5mg; folate 25.8mcg; calcium 54.8mg; iron 3.6mg; magnesium 27.2mg; potassium 531.9mg; sodium 527.7mg.

3 starch, 1 1/2 vegetable, 1 medium-fat protein, 1/2 fat