INGREDIENTS
3/4 tsp
black pepper
2 media
carrots
12 oz
chard
1/4 cup
chives
1
dried bay leaf
1
fennel bulb
2 tsp
kosher salt
1 medium
leek
8 cups
low sodium chicken broth
2 tbsp
olive oil
1
parmesan cheese
2 media
parsnips
1 cup
pearled barley
2
sausage links
2 media
zucchini