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@...>