Chicken Barley Soup With Walnut Pesto

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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

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