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Toasted barley and mushroom soup with scamorza from American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy and America by Rick Tramonto and Gale Gand and Julia Moskin
- sage
- shallots
- basil
- bay leaves
- carrots
- celery
- chives
- fennel
- rosemary
- garlic
- onions
- parsley
- pearl barley
- chicken stock
- smoked scamorza cheese
- assorted mushrooms
- yellow squash
- zucchini
- canned tomatoes
- thyme
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Accompaniments: Roquefort and pear salad with grapes and spiced pecans
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