Tuesday, August 4, 2009

Lentil, mushroom, and barley soup

The soup was simple enough: carrots, celery, and onions sauteed in olive oil, then homemade vegetable stock, mushrooms, dried lentils, barley, and finish with tomatoes. What made the meal stand out was the Tomme Crayeuse cheese, served crumbled on top of the soup. We had asked at Cheeseboard for a cheese to serve with lentil soup; we were given the perfect one.

1 comment:

valeria urrutia said...

he sacado algunas recetas de tu blog.. que bien que te guste la cocina geniall . saludos de chile .. valdivia... tienes facebook,