Recipe - Mushroom Barley Wild Rice And Spinach Soup

2 Onions, chopped
6 Stalks celery, cut or sliced up
diagonally
4 Stalks chinese cabbage,
cut or sliced up diagonally
(optional)
6 Cloves garlic, minced or
finely chopped
1 One half pound Fresh mushrooms, cut or sliced up
1 cn Straw or cut or sliced up button
mushrooms, drained
1 tablespoon Soy sauce
1 tablespoon Veggie broth
One half cup Soy sauce or tamari
1 tablespoon Balsamic vinegar
1 One half cup Barley
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One half pound Fresh spinach, broken into
small pieces
2 cup Vegetable broth
8 cup Water
2 cup Cooked wild rice

Spray large pot with vegetable spray. Combine chopped onion, celery,
chinese cabbage, garlic and mushrooms in pot. Sprinkle with the 1 TB soy
sauce and 1 TB veggie broth and saute for 5 minutes, stirring. Add rest of
the ingredients, except wild rice. Bring to a boil, then simmer 23 hours.
Add the wild rice the last 30 minutes. This is a very thick soup; if it
gets too thick after refrigerating, add additional broth or water. This
makes a huge recipe, so it can be easily halved.

(The mushroom mixtures are my favorites. When portabellas are in season, I
use those, too. When fresh mushrooms are out of season, I use all canned.
This could also be made with chicken broth, of course.)

Posted to JEWISHFOOD digest V96 #63

Date: Sat, 26 Oct 1996 10:13:17 0500 (CDT)

From: "Natalie Frankel" Natalie.Frankel@mixcom.com