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| RECIPE FOR SEASONED VEGETARIAN BROTH |
Title: Seasoned Vegetarian Broth
Category: Vegetarian Soups-stews
Serves: 1
Ingredients:
| 5.00 | | Dried Chinese blk. mushrooms | | 4.50 | c | Cold water | | 0.50 | c | Szechwan preserved veg. * | | 3.00 | | Green onion; quartered | | 2.00 | lg | Carrots; coarsely chopped | | 0.25 | ts | Oriental sesame oil | | 0.25 | ts | Light soy sauce | | 0.25 | ts | Black soy sauce | | 0.12 | 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.
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