Title: Seasoned Vegetarian Broth
Categories: Vegetarian Soup Chinese
Yield: 1 Servings

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

*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

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