Grandma’s Mushroom-Barley Soup

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This recipe is adapted from one my mother has been feeding our family for years. A small amount of dried mushrooms provides lots of flavor. This recipe looks long, but it couldn’t be easier.


  • 1 to 1½ ounces dried mushrooms (porcini, cèpes, or other)
  • 2½ to 3 pounds short ribs


  1. Soak the dried mushrooms in enough warm water to cover until softened, usually 20 to 30 minutes.
  2. Meanwhile, pat the beef ribs dry with paper towels. Salt and pepper them lightly. Heat the oil in a large heavy pot or casserole over medium heat. Add the ribs, working in batches if necessary to avoid crowding the pot; sauté, turning several times with tongs