• Ingredients: 42
  • Bake: 1 hour 45 mins

Beef, vegetable, and wild mushroom soup with extra-virgin olive oil, 3/4- to 1-pound cross-cut meaty beef shank bone, boneless beef chuck, cut into 1-inch cubes, chopped fresh thyme, divided, bay leaves, chopped onions, diced celery, beef broth, 14.5-ounce cans diced tomatoes in juice, large carrot, peeled, diced, large parsnip, peeled, diced, 1/2-ounce packages dried porcini mushrooms. To make this beef, vegetable, and wild mushroom soup you will need 1 hour 45 mins for baking.


  • 1/4 cup extra-virgin olive oil
  • 1 3/4- to 1-pound cross-cut meaty beef shank bone
  • 1 1/2 lb. boneless beef chuck, cut into 1-inch cubes
  • 2 tbsps. chopped fresh thyme, divided
  • 3 bay leaves
  • 2 cups chopped onions
  • 1 1/2 cups diced celery
  • 5 1/2 cups beef broth
  • 2 tomatoes juice
  • 1 large carrot, peeled, diced
  • 1 large parsnip, peeled, diced
  • 2 1/2-ounce packages dried porcini mushrooms


  • 1 jar prepared roasted red peppers, drained
  • 1/3 cup vegetable broth
  • 1 large clove garlic, chopped
  • 3 tbsp. chopped fresh chives, basil or parsley
  • 1 tbsp. balsamic vinegar



  • 2 1/2 cups water
  • 1 1/4 cups basmati rice
  • 3/4 tsp. coarse kosher salt
  • 1 1/4 cups vegetable stock or vegetable broth


  • lime wedges; thinly sliced fresh red chiles

For grilled mushrooms and chicken:

  • 3/4 lb. fresh cremini mushrooms, halved
  • 3/4 lb. fresh shiitake mushrooms, stems reserved for another use and caps halved
  • 2 lb. skinless boneless chicken thighs
  • 1/3 cup basil pesto

Fresh tomato salad:

  • 2 medium tomatoes, cut into 1/2-inch-thick wedges
  • 1/4 cup thinly sliced basil

For lettuce:

  • Equipment: a perforated grill sheet


  1. Step 1 Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper.

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  2. Step 2 Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes.
  3. Step 3 Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes.

    For this step you will need

  4. Step 4 Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes.

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  5. Step 5 Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.

    For this step you will need