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Ingredients: 3/4 Ounce(s) dried shiitake mushrooms 1 1-1 1/4 pound crosscut beef shank 1 Tablespoon(s) olive oil; divided 1 1/2 Cup(s) leeks; chopped 1 1/2 Cup(s) parsnips; chopped 1 celery; chopped 4 clove garlic; minced 7 Cup(s) hot water 1 14 1/2 oz can diced tomatoes 1/2 Cup(s) pearl barley 4/23 Ounce(s) salt 87/2000 Ounce(s) black pepper 6 Ounce(s) green beans (fresh); cut into 1/2 in pcs Directions: Place mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 30 minutes. Drain. Cut off stems; discard. Slice mushroom caps; transfer to 6-quart slow cooker. Sprinkle beef with salt and pepper. Heat 1 tsp oil in medium nonstick skillet over medium-high heat. Add beef; cook 4 minutes per side. Transfer to slow cooker. Add remaining oil to same skillet. Add leeks, parsnips, celery, and garlic; saute 5 minutes. Transfer mixture to slow cooker. Stir in 7 cups hot water, tomatoes with juice, barley, 1 tsp salt, and 1/4 tsp pepper. Cover; cook on high until meat falls off bone and barley is tender, about 4 1/2 hours. Remove meat from slow cooker; cool slightly. Discard bone and fat. Shred meat; return to slow cooker. Add green beans. Cover; cook until beans are tender, about 20 minutes. Season with salt and pepper. Ladle soup into bowls and serve. Contributor: Bon Appetit March 2004
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Remove pot from stove and let it cool for a while. Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little. Add the yol