If umami had a soup baby, this would be it. We start with butter-sauteéd shitake mushrooms, then add onion and celery. We add our housemade mushroom stock and, after a slow simmer, add toasted barley and braised short rib. Finished with a touch of fresh green onion and served with a side of sour cream to stir in. A perfect lunch with a crusty piece of bread.