| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Chinese | 8 | Servings | |
INGREDIENTS
| 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 | Straw or sliced button | |
| mushrooms drained | ||
| 1 | T | Soy sauce |
| 1 | T | Veggie broth |
| 1/2 | c | Soy sauce or tamari |
| 1 | T | Balsamic vinegar |
| 1 1/2 | c | Barley |
| 1/4 | t | Salt |
| 1/4 | t | 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 |
INSTRUCTIONS
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@mixcom.com>
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