Step 1

Add olive oil to a large soup pot. Heat over medium and add in the mushroom, carrot, celery, onion, leek and garlic with a couple small pinches of kosher salt. Stir, cover and sauté until tender. Stirring ocassionally, about 10 to 12 minutes.

Step 2

Stir in tomatoe paste and cook 1 minute. Pour in the wine, stir and simmer until reduced by half.

Step 3

Tie up the thyme and rosemary with kitchen string.

Step 4

Next, pour in the broth and 2 cups water. Cover and bring to a gentle boil over medium-high heat.

Step 5

Reduce the heat to medium-low and pour in the quick cooking barley. Stir and simmer for 10 to 12 minutes.

Step 6

Add in the prime rib and heat over low for 20 minutes.

Step 7

Remove the herb bundle and bay leaves. Season with kosher salt (for me it's 2 teaspoons) and ground black pepper to taste.