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.