| 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>
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”