Mushroom and Barley Soup for the 21st Century - 6/10/11

I mentioned over at the other blog that I had made this soup for the last time over 20 years ago while we were still living in New York.  It is true that I made a mushroom and barley soup, and it was good, but it was not the same recipe I am giving you now.  This one is better, and reflects the maturing of my cooking skills.  I hope you enjoy it.

2 beef shanks for soup
3 large onions sliced
1 heart of celery, sliced
5 carrots, sliced
1 - 16 oz bag coleslaw mix (shredded cabbage, red cabbage and carrots)
1 pound white mushrooms, sliced
Butter and oil for sautéing vegetables
2 bay leaves
2 teaspoons dried oregano
1 - 16 oz bag pearled barley
16 cups hot water

Season the beef shanks on both sides with kosher salt, pepper, and/or any seasoning blend you like, which for me meant Emeril's Essence.  In a very large, deep heavy pot, brown on all sides. Remove to a dish and hold. In the same deep pot, add butter and some oil (to prevent the butter from browning too fast) then add the cabbage. When softened, add the onions. Cook a few more minutes, then add the carrots and celery. Keep cooking, stirring occasionally, until the cabbage is browned. Add the mushrooms and cook a few more minutes. At any time, if you need more butter, add some. I used a total of 2 tablespoons olive oil and 6 tablespoons butter, but did not add all the butter at the beginning. Add the bay leaves and oregano, and any seasoning you like.

Return the beef shanks to the pot with any liquid that may have collected. Add the barley, and then the water. Stir the contents of the pot, and bring to a boil over high heat. Lower heat, cover and cook for 45 minutes Stir occasionally so that nothing sticks to the bottom. Remove the cover and continue to simmer another 15 minutes or until barley is tender but still chewy.

Remember to taste and season and re-season as you go along.  Besides the salt, pepper, and Essence, I used some granulated garlic and a few drops of Tabasco sauce to get the taste I wanted.  Also, once you remove the cover for the last 15 minutes, do not add more salt or seasoning until the cooking is over.  If you do, the soup may become too salty.  Don't add any more oregano than the recipe calls for, or the soup may become bitter.

Remove the beef shanks, and when cool enough to handle, remove any meat and cut into small pieces.  There won't be a great deal of meat, which is why I cut it small so it is a well-distributed garnish.  Remember, this is really a vegetable and grain soup, not a meat soup.  I also recommend removing any bone marrow and stirring it into the soup.