MUSHROOM-BARLEY SOUP

1 1/2 pounds BEEF SHORT RIBS (BREAST FLANKEN)
3 quarts water
2 leeks, white part only, sliced
1 bay leaf
1/2 teaspoon freshly ground pepper
1 teaspoon salt (optional)
1 ounce dried mushrooms
2 cups warm water
1 cup barley, not the instant variety
2 carrots, peeled and diced
8 ounces fresh mushrooms, sliced
2 cups unsalted beef broth

In a large stockpot, cover beef with cold water. Add leeks, bay leaf, pepper and salt, if desired. Bring to a boil, reduce heat and simmer, covered, 1 hour, skimming foam occasionally. Meanwhile, soak dried mushrooms in warm water for 30 minutes. Strain and reserve liquid. If mushrooms are large, slice and discard tough stems. When soup has cooked 1 hour, add rehydrated mushrooms and liquid with barley and cook over low heat, covered, 30 minutes. Add remaining ingredients and continue cooking until carrots are tender, about 30 minutes. To improve flavor, refrigerate overnight. Remove solidified fat before reheating. Meat can be removed from bones, if desired.