10-28-12 Fall Veggie and Barley soup
- Number of Servings: 5
Ingredients
Butter, unsalted, 2 tbsp (remove)1 TBSP Thyme Leeks, 2 leek (remove)Salt, 1 tsp (remove)Mushrooms, fresh, 474 grams (remove)1/2 Cup white wineButternut Squash, 1 cup, cubes (remove)Soybean Oil, .75 tbsp (remove)Garlic, 3 clove (remove)*Barley - 1/4 Cup Dry, 1 cup (remove)Swiss Chard, 4 cup, chopped (remove)
Preheat the oven to 375. Peel the squash and cut into small cubes. Toss with the unpeeled garlic cloves and some of the salt. Place these in a single layer in a roasting pan and roast until they caramelize. When cool enough to handle, squeeze the meat out of the garlic and discard the peel. Meanwhile, heat butter in a large pot. Add leeks and thyme, sautee until leeks are soft and turn greener. Add mushrooms and roasted garlic, stir to coat. Add white wine. When the mushrooms start to release their juices, add the barley and just let it cook for a few minutes. When the barley has softened, add about 10 cups of water and the rest of the salt. Bring to a boil and simmer, uncovered, until barley is cooked. Add the chard and butternut squash and cook for about 10 minutes more.
Serving Size: Makes 5 enormous servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANNE86.
Serving Size: Makes 5 enormous servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANNE86.
Nutritional Info Amount Per Serving
- Calories: 242.0
- Total Fat: 7.2 g
- Cholesterol: 12.4 mg
- Sodium: 730.5 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 10.0 g
- Protein: 9.1 g
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