Double Mushroom Beef Barley Soup

2 ounces dried mushrooms2 cups water1 tablespoon canola oil12 ounces beef short ribs 1/2 pound fresh cremini mushrooms, thinly sliced1 large onion, diced2 ribs celery, diced1 carrot, sliced 1/8-inch thick2 cloves garlic, minced6 cups beef stock 1/2 cup barleySalt and pepper to tasteFresh dill, chopped, for garnishSour cream or crème fraiche, garnishIn small saucepan bring 2 cups water to boil, remove from heat and add dried mushrooms. Soak 30 minutes.Heat oil in 8-quart stock pot over medium-high burner. Brown ribs on all sides; remove. Drain excess oil from pot, leaving 1 to 2 tablespoons. Add onion, celery, carrot and garlic and sauté, scraping up browned bits from bottom of pot. Cook about 3 minutes or until onion is translucent.Return ribs to pot with sliced mushrooms; add stock and barley. Bring to boil, reduce to simmer and cook, partially covered, 1 1/2 to 2 hours or until ribs are tender. While simmering skim fat from top and discard.While soup simmers drain dried mushrooms, reserving liquid. Roughly chop mushrooms, set aside. Strain soaking liquid to remove any particles.When ribs are done remove from pot; set aside. Add chopped mushrooms and reserve liquid. Bring to boil and simmer 10 minutes. When meat is cool remove from bones and shred or chop. Add to pot. Adjust salt and pepper. Serve garnished with dill and/or sour cream or crème fraiche. Serve with Pinot Noir.Serves eight.Nutrition values per serving: 297 calories, 17 g fat (6 g saturated), 23 g carbohydrates, 5 g fiber, 13 g protein, 30 mg cholesterol, 1,108 mg sodium.