Tender pieces of short rib and barley add body to a soup you can make ahead and enjoy for days.
- 1 1/2 oz dried porcini or shiitake mushrooms
- 3 cups boiling-hot beef stock plus 8 cups beef stock
- 1 pound Summit Creek Beef short ribs
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped (2 cups)
- 2 carrots, cut into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch dice
- 1/2 pound fresh mushrooms, trimmed and quartered
- 2 tablespoons extra virgin olive oil
- 1/2 cup pearl barley
- 3 cloves garlic, peeled and chopped
- 1/4 cup chopped fresh thyme
- Small cheese rind
- 1/2 cup Sumner Vineyards Pinot Noir
Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.
Salt ribs, then brown in olive oil. Remove with slotted spoon.
Bring soaked mushrooms, soaking liquid, browned ribs, salt, pepper, and remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce heat and simmer, partially covered, skimming foam, until meat is just tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting board to cool, reserving broth.
While meat simmers, cook onion, carrots, celery, and mushrooms in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 15 to 20 minutes. Stir in barley and cook, stirring, 1 minute.
Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch pieces and add to broth along with barley mixture. Simmer, uncovered, until barley is tender, about 30 minutes. Skim fat from surface, then stir in garlic, thyme, cheese rind, and wine. Simmer another 10 minutes, taste for salt, and serve with a crusty bread.