2 lb Beef short ribs
1 md Onion; diced
2 tb Minced garlic
6    Celery ribs; finely sliced
6 c  Water or chicken stock
2/3 c  Pearl barley
1 tb Dried dill weed
Salt and pepper to taste
2 lb Mushrooms

PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover,
bring to a boil and simmer over low heat for 1 hour. Add the barley, dill,
salt and pepper and cook another 50 minutes. Add the mushrooms and cook
another 10 minutes. Serve piping hot.