1/2 ounce dried porcini mushrooms
2 Tbsp unsalted butter
2 small onions, cut into 1/4 inch dice
1 teaspoon fresh thyme leaves or (oregano leaves)
2 teaspoons kosher salt,
1 teaspoon freshly ground pepper
1 cup barley
1 cup rice vinegar (whatever you choose, I used rice vinegar by eliminating the wine)
1 28 ounce can whole peeled tomatoes, drained and liquid reserved, tomatoes seeded, cored, and cut into 1/2 inch pieces
2 quarts Vegetable Stock or frozen vegetable broth, thawed
2 large (1 1/4 pounds each) butternut squash, halved, seeded, flesh cut into 1/2 inch pieces
1/2 bunch (12 ounces) red or green Swish Chard, washed and drained
1. Place mushrooms in a bowl; cover with very hot water. Let stand until soft, about 20 minutes.
2. Meanwhile, melt butter in a large pot over medium heat. Add onions; cook, stirring often, until soft and translucent, about 8 minutes. Add thyme or whatever herb you choose, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Stir in barley, and cook until it begins to brown and smell sweet, about 8 minutes.
4. Using a slotted spoon, remove porcinis from soaking liquid. Strain liquid through a fine sieve or cheesecloth-lined strainer into a bowl; set aside. Chop porcinis; add to barley mixture. Add 1/2 cup vinegar over the recommended wine; raise heat to medium high. Cook until liquid is nearly evaporated. Reduce heat to medium; add reserved porcini liquid. Cook until liquid is almost completely reduced, about 8 minutes.
5. Add reserved tomato liquid to barley, along with the stock. Add squash pieces, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer until squash is tender about 50 minutes, skimming foam occasionally.
6. Chop chard stems into 1/2 inch pieces; add to barley. Chop leaves into 1/2 inch pieces, set aside.
7. Just before serving, stir the chopped Swiss Chard leaves into the soup, and add the remaining 1/2 cup vinegar or whatever you decided to use. Cook until the chard is just tender, about 2 minutes. Season with salt. Serve hot.
