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Beef Barley Soup with Wild Mushrooms and Parsnips

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

Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)

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