5 bacon slices, chopped $
1 1/2 cups chopped onion $
2 tablespoons minced fresh garlic
2 (4-inch) portobello mushroom caps, chopped
1 (3-pound) whole chicken, skinned $
1 thyme sprig
4 1/2 quarts cold water
8 ounces Swiss chard
1 cup uncooked pearl barley, rinsed and drained $
1 cup (1/2-inch) cubed peeled butternut squash $
1/2 cup finely chopped carrot $
1/2 cup finely chopped celery $
1/4 cup finely chopped Granny Smith apple $
1 habanero pepper
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup walnuts, toasted $
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil $
1 tablespoon minced fresh garlic
1/4 teaspoon salt
1. Cook bacon in a large skillet over medium heat until crisp. Add onion, garlic, and mushrooms to pan; cook 5 minutes, stirring frequently. Set aside.
2. Remove and discard giblets and neck from chicken. Place chicken and thyme in a large Dutch oven over medium heat. Cover with 4 1/2 quarts cold water; bring to a simmer. Skim fat from surface; discard. Remove stems and center ribs from Swiss chard. Coarsely chop stems and ribs; reserve leaves. Add stems, ribs, and next 5 ingredients (through apple) to pan; bring to a simmer. Pierce habanero with a fork; add to pan. Cook 35 minutes or until chicken is done.
3. Remove chicken from pan; cool slightly. Remove chicken from bones; chop meat. Discard bones, thyme sprig, and habanero. Strain barley mixture through a sieve over a bowl. Reserve 4 cups of broth for another use. Return remaining 6 cups broth to pan; bring to a boil. Cook 10 minutes. Return chicken and barley mixture to pan; bring to a simmer. Add mushroom mixture. Cook 2 minutes or until thoroughly heated. Stir in 3/4 teaspoon salt and black pepper.
4. To prepare pesto, cook Swiss chard leaves in boiling water 2 minutes. Drain and rinse under cold water; drain. Place leaves, walnuts, and remaining ingredients in a food processor; process until smooth. Serve with soup.