10-28-12 Fall Veggie and Barley soup

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 wine
Butternut 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)

Stock instead of water would improve this soup.

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.