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.