Recipe for Mushroom Barley Wild Rice and Spinach Soup 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
2 x Onions, chopped
6 stalk celery, sliced diagonally
4 stalk chinese cabbage, sliced diagonally (optional)
6 x Cloves garlic, minced or finely chopped
1/2 lb Fresh mushrooms, sliced
1 can Straw or sliced button mushrooms, drained
1 tbl Soy sauce
1 tbl Veggie broth
1/2 cup Soy sauce or tamari
1 tbl Balsamic vinegar
1/2 cup Barley
1/4 tsp Salt
1/4 tsp Freshly ground black pepper
1/2 lb Fresh spinach, broken into small pieces
2 cup Vegetable broth
8 cup Water
Instructions:
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.)

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