Name: Seasoned Vegetarian Broth
Ingredients: 5 Dried Chinese blk. mushrooms; 4 1/2 c Cold water; 1/2 c Szechwan preserved veg. *; 3 Green onion; quartered; 2 lg Carrots; coarsely chopped; 1/4 ts Oriental sesame oil; 1/4 ts Light soy sauce; 1/4 ts Black soy sauce; 1/8 ts Ground white pepper

The measure of a church, the character of a church is not made known, by how well it entertains young people; the character of a church is made known by how well it embraces old people. The character of a church is not how well it can capture the lighthearted, who are alive and young; its how well it can capture and hold the heart broken...the grieving. How does it deal with the suffering? How does it deal old age? How does it deal with cancer How does it deal with love?...loving people at the worst times of life? That's the measure of a church. Anybody can draw a crowd; anybody can put on an event. Anybody can do a rock concert and attract young people who are just looking for the next gig. The measure of a church is, how does it sustain relationships with people all the way to the grave...fully embrace them, love them, right unto death. That's the measure of a church... The measure of this church can not be known by sitting here on a Sunday and listening to this that's going on up here... The measure of this church is seen in the hardest times of life, the most grievous times of life, the agonies of life, long drawn-out slow deaths or terrible accidental deaths; and how this church embraces people at the low points and the hard points of life. That's the measure of a church.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Soups/stews, Chinese	1	Servings

INGREDIENTS

5		Dried Chinese blk. mushrooms
4 1/2	c	Cold water
1/2	c	Szechwan preserved veg. *
3		Green onion; quartered
2	lg	Carrots; coarsely chopped
1/4	ts	Oriental sesame oil
1/4	ts	Light soy sauce
1/4	ts	Black soy sauce
1/8	ts	Ground white pepper

INSTRUCTIONS

*Note: canned Szechwan preserved vegetable should be rinsed and thinly
sliced.
Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off
stems; reserve.  Rinse stems and caps.
Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining
ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer
2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes
about 1 1/2 cups.
Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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