Seasoned Vegetarian Brothchinese, soups/stews, vegetarian 5 dried chinese blk. mushrooms 4 1/2 cup cold water 1/2 cup szechwan preserved veg. * 3 green onion; quartered 2 large carrots; coarsely chopped 1/4 teaspoon oriental sesame oil 1/4 teaspoon light soy sauce 1/4 teaspoon black soy sauce 1/8 teaspoon 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 |
