| 4 | c | Vegetable broth with lentils and tomato; see recipe |
| | CUT INTO BITE-SIZED CHUNKS |
| 1/2 | sm | Rutabaga; peeled, blanched |
| 2 | sm | Turnips; peeled, blanched |
| 2 | md | Leeks (white and light green); washed and trimmed |
| 2 | | White onions; see detail |
| 2 | lg | Carrots; peeled |
| 2 | md | Potatoes; peeled |
| | OTHER |
| 8 | md | Mushrooms; cut if necessary |
| 1 | tb | Olive oil |
| 4 | tb | Flour |
| 1/2 | c | Dry red wine; such as madeira or burgundy |
| 1 | | Head garlic; cloves peeled (12-16 cloves or 4Tbsp minced) |
| | Salt and pepper |
| | REMOVABLE AROMATICS |
| 4 | | Sprigs fresh thyme |
| 1 | lg | Bay leaf |
| 6 | | Juniper (or more) berries; crushed |
| | TO SERVE |
| 2 | tb | Chopped fresh parsley; for garish |
| 1/2 | c | Cooked barley; optional |
