Wild Rice and Mushroom Soup

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.