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| 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 x ca. 450 g | mushrooms fresh, sliced |
| 1 Dose | Straw or sliced button mushrooms, drained |
| 1 Esslöffel | soy sauce |
| 1 Esslöffel | Veggie broth |
| 1/2 Tasse | Soy sauce or tamari |
| 1 Esslöffel | balsamic vinegar |
| 1 1/2 Tasse | Barley |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 1/2 x ca. 450 g | Fresh spinach, broken into small pieces |
| 2 Tasse | Vegetable broth |
| 8 Tasse | water |
| 2 Tasse | Cooked wild rice |
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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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