5 slices thick bacon
3/4 lb leftover roast beef, cut into soup size pieces, plus the rib bones or 2 lbs short ribs
2 leeks, diced or 1/2 large sliced in rings
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
2 tbsp tomato paste
1/3 pound shiitake mushrooms, thinly sliced
1 cup port or red wine. Go with port
8 cups beef broth
1 cup pearl barley
3 bay leaves
6 sprigs thyme
Kosher salt
Freshly ground black pepper