Ingredients
- 4 shiitake mushrooms (dried)
- 2 onions
- 2 carrots
- 2 celery stalks
- 2 garlic (whole cloves)
- 1 leek
- 1 tamari
- 1,900 ml water
- 16 ml vegetable oil
- 1 gr black peppercorns (hot)
- 1 gr szechuan peppercorns (whole)
- 4 slices ginger (thin fresh)
Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. "Sundays at Moosewood Restaurant Cookbook"
