Beef Barley & Mushroom Soup

Ingredients

• 4 meaty short ribs (flanken), trimmed - about1 1/2 - 2 lbs (225-910 g)
• 2 tbsp (30 ml) olive oil, or more as needed
• 8 dried mushrooms
• 1 lb (450 g) white mushrooms, scrubbed and sliced
• 1 cup (240 ml) peeled and chopped carrots (about 2-3 medium carrots)
• 1 cup (240 ml) chopped celery, including leaves (about 3-4 stalks)
• 1 large onion, chopped
• 2 cloves crushed garlic
• 3 qts low sodium chicken, beef or mushroom stock
• 1 cup (240 ml) pearl barley
• Salt and pepper

Method

1. Rinse the short ribs and pat dry. Generously salt and pepper them. With a knife, score the back side along the bone (this allows the meat to absorb more of the cooking liquid).
2. In a large stockpot, heat 2 tbsp (30 ml) olive oil over medium-high heat. Add the short ribs and brown on all sides, about 4 minutes on each side.
3. While the meat is browning, place the dried mushrooms in a small bowl and cover with 3 cups (720 ml) of hot water. Allow to soak for 20 minutes.
4. Once the meat has finished browning, remove and set aside. Add the white mushrooms to the stockpot and brown over medium-high heat.
5. Add the carrots, celery, and onion, and cook until the onions are translucent. Add the garlic and cook until fragrant, then reduce the heat to medium.
6. By now the dried mushrooms will have softened. Drain the mushroom soaking water by straining it through a coffee filter or multiple layers of cheesecloth. Chop the mushrooms into small pieces and add them to the stockpot.
7. Add the chicken, beef, or mushroom stock, the barley, and the seared short ribs to the stockpot. Stir to combine all the ingredients. Reduce the heat to a low simmer.
8. Allow the soup to cook, uncovered, for 2 hours, or until the barley and short ribs are completely tender and the soup is nicely thickened. Add about 2 cups (480 ml) water during the simmer if the soup becomes overly thick.
9. After cooking, season with salt and pepper to taste. I use about 1 1/2 tsp (7.5 ml) salt and a heaping 1/4 tsp (1 ml) pepper. Use whatever amount of seasoning tastes best for you.
10. Remove all of the short ribs from the soup and shred them, then mix the meat back into the soup before serving.