Beef Barley Soup with Wild Mushrooms and Parsnips

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Ingredients in this Recipe

1 1/2 cups canned crushed tomatoes with added puree
1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced
1 1/4 pounds red bell peppers, chopped
1 3/4 cups pearl barley (about 9 ounces)
1 pound parsnips, peeled, cut into 1/2 inch pieces
1 tablespoon dried thyme
1/2 pound carrots, peeled, cut into 1/2 inch pieces
2 3/4 ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped
2 celery stalks, chopped
2 tablespoons dried marjoram
3 1/2 pounds center cut beef shank slices (about 3/4 to 1 inch thick)
3 tablespoons olive oil
3/4 pound onions, chopped
4 large garlic cloves, chopped
7 cups water
8 cups canned beef broth

See Full Recipe at Epicurious