Vegetarian

10-28-12 Fall Veggie and Barley soup takes several minutes to prepare.

10-28-12 Fall Veggie and Barley soup takes several minutes to cook.

10-28-12 Fall Veggie and Barley soup makes 5 servings.

The ingredients for 10-28-12 Fall Veggie and Barley soup are:

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)

Here is how you make 10-28-12 Fall Veggie and Barley 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 servingsNumber of Servings: 5Recipe submitted by SparkPeople user ANNE86.

The nutritional information for 10-28-12 Fall Veggie and Barley soup is:

• 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