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Ingredientes
- 2 x Onions, minced
- 6 stalk celery, sliced diagonally
- 4 stalk chinese cabbage, sliced diagonally (optional)
- 6 x Cloves garlic, chopped or possibly finely minced
- 1Â 1/2 lb Fresh mushrooms, sliced
- 1 can Straw or possibly sliced button mushrooms, liquid removed
- 1 Tbsp. Soy sauce
- 1 Tbsp. Veggie broth
- 1/2 c. Soy sauce or possibly tamari
- 1 Tbsp. Balsamic vinegar
- 1Â 1/2 c. Barley
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd black pepper
- 1/2 lb Fresh spinach, broken into small pcs
- 2 c. Vegetable broth
- 8 c. Water
- 2 c. Cooked wild rice
Direcciones
- Spray large pot with vegetable spray. Combine minced onion, celery, chinese cabbage, garlic and mushrooms in pot. Sprinkle with the 1 TB soy sauce and 1 TB veggie broth and saute/fry for 5 min, stirring. Add in rest of the ingredients, except wild rice. Bring to a boil, then simmer 2-3 hrs.
- Add in the wild rice the last 30 min. This is a very thick soup; if it gets too thick after refrigerating, add in additional broth or possibly 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 963g | |
| Recipe makes 8 servings | |
| Calories 391 | |
| Calories from Fat 20 | 5% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1789mg | 75% |
| Potassium 1772mg | 51% |
| Total Carbs 78.86g | 21% |
| Dietary Fiber 15.4g | 51% |
| Sugars 9.79g | 7% |
| Protein 21.64g | 35% |
