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.