| 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 |
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 |
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:
“WARNING: Exposure to the Son may prevent burning.”