Title: Mushroom Barley Wild Rice and Spinach Soup
Categories: None
Yield: 8 Servings

2 Onions, chopped
6 Stalks celery, sliced
-diagonally
4 Stalks chinese cabbage,
-sliced diagonally
-(optional)
6 Cloves garlic, minced or
-finely chopped
1 1/2 lb Fresh mushrooms, sliced
1 cn Straw or sliced button
-mushrooms, drained
1 tb Soy sauce
1 tb Veggie broth
1/2 c Soy sauce or tamari
1 tb Balsamic vinegar
1 1/2 c Barley
1/4 ts Salt
1/4 ts Freshly ground black pepper
1/2 lb Fresh spinach, broken into
-small pieces
2 c Vegetable broth
8 c Water
2 c 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 2-3 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 JEWISH-FOOD digest V96 #63

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

From: "Natalie Frankel"