Mushroom barley wild rice and spinach soup

8 Servings

Ingredients

Quantity Ingredient
2 Onions, chopped
6 Stalks celery, sliced diagonally
4 Stalks chinese cabbage, sliced diagonally (optional)
6 Cloves garlic, minced or finely chopped
1½ pounds Fresh mushrooms, sliced
1 can Straw or sliced button mushrooms, drained
1 tablespoon Soy sauce
1 tablespoon Veggie broth
½ cup Soy sauce or tamari
1 tablespoon Balsamic vinegar
1½ cup Barley
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
½ pounds Fresh spinach, broken into small pieces
2 cups Vegetable broth
8 cups Water
2 cups Cooked wild rice

Directions

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" <Natalie.Frankel@...>

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