dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain
through coffee filter
or fine mesh sieve
, squeezing juice from mushrooms. Reserve the liquid.
In a large, heavy-bottomed braising pan or Dutch oven
, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions
and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs
to the pan and add the mushroom reconstituting water.
On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.
Remove the ribs and strain
the stock. Skim
off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock
to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.
To serve, put soup
into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.