Recipe of Wild Rice and Mushroom Soup - Food Recipes

1 large onion, chopped 6 stalks celery, sliced diagonally 4 stalks chinese cabbage, sliced diagonally 6 cloves garlic, minced 1 1/2 lb. sliced fresh mushrooms (partly portabella is excellent, but any combination of fresh and canned is fine) 1 TB soy sauce, 1 TB veggie broth, 1 tsp shakes Bragg liquid aminos 1/2 cup soy sauce + 2 TB balsamic vinegar 1 cup barley, uncooked 1 cup wild rice, cooked in 2 cups water for 30 mins. dash of salt 1/4 tsp freshly ground black pepper 1/2 lb. fresh spinach, broken into small pieces (be sure to wash real well) 4 cups veggie broth 6 cups water Spray large pot with Pam. Combine chopped onion, celery, chinese cabbage, mushrooms and garlic in pot. Sprinkle first soy/broth/aminos mixture over the veggies and saute for 5 mins., stirring often. If desired, you can saute the mushrooms separately. Add rest of the ingredients and simmer covered for 2 hours.