10-28-12 Fall Veggie and Barley soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of 10-28-12 Fall Veggie and Barley soup calories by ingredient
Submitted by:


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 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)

Tips

Stock instead of water would improve this soup.


Directions

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.

TAGS:  Vegetarian Meals |

Rate This Recipe