Name: Beef, Mushroom, and Barley Soup
Cook time: 45 min
Total time: 2 1D4 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 1/2 oz dried mushrooms; 3 cups boiling-hot water plus 8 cups cold water; 1 pound cross-cut beef short ribs or flanken; 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 cremini mushrooms, trimmed and quartered; 2 tablespoons vegetable oil; 1/2 cup pearl barley; 1/4 cup chopped fresh dill

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Beef, Mushroom, and Barley SoupRomulo Yanes

Tender pieces of short rib and barley add body to a delicate herbal broth you can make ahead and enjoy for days.

Cooks' note:

Soup without dill can be made 3 days ahead and cooled, uncovered, then chilled, covered. Remove any solidified fat before reheating.

Recipe notes

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