| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | 14-in pieces dried kombu, each sliced into 3 pieces | |
| 6 2/3 | c | Cold water |
| 2 | c | Carrots, coarsely chopped |
| 4 | c | Onions, coarsely chopped |
| 4 | c | Celery, coarsely chopped |
INSTRUCTIONS
From Ornish's "Eat More Weigh Less": "Kombu is a natural source of small amounts of the flavor enhancer monosodium glutamate." Wipe excess salt from both sides of the kombu. Bring 5 c water and kombu to boil, then simmer over medium until liquid is reduced by 1/4, or to about 3-3/4 cups. Add 1-2/3 cups cold water and vegetables. Return to boil, reduce heat and simmer, covered, over medium heat for a least 30 minutes. Strain and discard kombu and vegs. Can be refrigerated up to a week or frozen up to 6 months. Posted to fatfree digest V96 #261 From: Tim Bailey <tbailey@wolfenet.com> Date: Fri, 20 Sep 1996 10:38:34 -0700
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