| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Soups & sto, Chinese | 8 | Servings |
INGREDIENTS
| 4 | Shiitake mushrooms; dried | |
| Hot water; to cover | ||
| 2 | md | Onions; chopped |
| 2 | lg | Carrots; peeled, chopped |
| 2 | Stalks celery; chopped | |
| 1 | Leek; washed well, chop | |
| 1 | tb | Vegetable oil; (I use Sesame) |
| 4 | sl | Fresh ginger; thin slices |
| 2 | Whole garlic cloves | |
| 1/4 | ts | Black peppercorns; hot, Chinese |
| 1/4 | ts | Peppercorns; whole, Szechuan |
| 1 | tb | Tamari soy sauce |
| 8 | c | Water |
INSTRUCTIONS
Cover shiitake mushrooms with hot water and soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables and the rest of the ingredients except the mushrooms, tamari and water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat and simmer, covered for about an hour. Strain and cool to room temperature. Any stock not being used within 2 or 3 days, freeze. Recipe by: Sundays at Moosewood Restaurant Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MS MARY E SPERO) on Dec 29, 1997
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