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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This recipe came from a Moosewood recipe book. This flavored broth needs only some tender young bok choy or snow peas, sliced seasoned tofu, and a splash of soy sauce to become a delightful soothing, and light soup. Ingredients:
10 cups water |
2 leeks or 2 large onions or 2 bunches scallions, chopped |
4 -5 large carrots, peeled and sliced |
4 stalks celery & leaves, chopped |
10 cloves garlic, unpeeled and smashed |
1/4 teaspoon whole black peppercorns or 1/4 teaspoon szechuan peppercorns |
6 whole cloves |
3 inches fresh gingerroot, sliced (about 1 1/2 ounces) |
4 -5 dried shiitake mushrooms (optional) |
2 large parsley sprigs |
1/2 teaspoon salt |
Directions:
1. Combine all the ingredients in a large soup pot, cover, and bring to a boil.
2. Lower the heat simmer for 45 minutes to 1 hour.
3. Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
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