When the soup is done, remove the bones. If you want to, you can shred the meat off of the flanken bone and mix it back into the soup. This adds a special richness to the soup that makes it taste truly nourishing.
In an eight-quart pot, sauté onions in oil until translucent.
If using canned mushrooms, drain first (you can substitute liquid from the cans for some of the water). Add mushrooms, carrots, and celery to onions in pot. Sauté five to 10 minutes. Add remaining ingredients.
Cook one and a half to two hours, mixing occasionally. Add water if too thick. Adjust seasoning.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz