Mushroom Barley Wild Rice and Spinach Soup
Try this Mushroom Barley Wild Rice and Spinach Soup recipe, or contribute your own. "Soup" and "Mushrooms" are two of the tags cooks chose for Mushroom Barley Wild Rice and Spinach Soup.
Yield: 8 Ready in 1 hours
1 people trying soon
Verified by stevemur
|1/2 lbFresh spinach; broken into|
|2 Onions; chopped|
|1/2 cSoy sauce; or tamarin|
|4 Stalkschinese cabbage|
|1/4 tsBlack Pepper; freshly ground|
|2 cVegetable broth|
|6 Clovesgarlic; minced or|
|1 tbSoy sauce|
|1 tbVegetable broth|
|2 cwild rice, cooked|
|1 tbBalsamic vinegar|
|6 Stalkscelery; sliced|
|1 cnmushrooms; sliced|
|1 1/2 lbFresh mushrooms; sliced|
|1 1/2 cBarley|
Mushroom Barley Wild Rice and Spinach Soup Preparation
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"
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