Name: Mushroom Stock
Ingredients: 1/2 oz Dried mushrooms; 1 1/2 c Hot water; 1 ts Olive oil; 1 lg Onion; chopped; 2 Carrots; diced; 2 Celery stalks; diced; 4 oz Mushrooms; sliced; 2 Garlic cloves; chopped; 1/2 ts Thyme; 2 ts Salt; 9 c Water

When it comes to fighting for Christ’s cause, the only sword we should be wielding is: Ephesians 6:17, “The sword of the Spirit, which is the word of God.” Our offensive weapon is the Bible. We don’t swing it broadly like Peter. We handle it with precision. We apply and share specific verses to specific situations as Jesus demonstrated when temped in the wilderness. The power is in the Word of God “for [only] the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart” (Heb. 4:12). This is how we advance our Lord’s kingdom unlike the world and many religions today.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Stocks	6	Servings

INGREDIENTS

1/2	oz	Dried mushrooms
1 1/2	c	Hot water
1	ts	Olive oil
1	lg	Onion; chopped
2		Carrots; diced
2		Celery stalks; diced
4	oz	Mushrooms; sliced
2		Garlic cloves; chopped
1/2	ts	Thyme
2	ts	Salt
9	c	Water

INSTRUCTIONS

Shake the dried mushrooms in a sieve to loosen the forest dirt. Soak in the
hot water. Heat oil in soup pot, and add onions, celery, and carrots. Saute
over medium heat until the onion is well browned, 15 min. Add the dried
mushrooms and their soaking liquid, the remaining ingredients, and 9 cups
of water. Bring to a boil, and then simmer, partially covered, for 45
minutes. Strain.
NOTES : This makes the most delicious mushroom-flavored stock.
Recipe by: Madison-Vegetarian Cooking for Everyone
Posted to JEWISH-FOOD digest V97 #336 by Ruth & Shel <fritzl@earthlink.net>
on Dec 29, 1997

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