Asian Vegetable Stock   

Ingredients :
4	lrg	carrots, (about one pound)
6	x	celery stalks without leaves
2	x	yellow onions
		OR
10	x	shallots
1/2	bn	fresh cilantro
1	bn	green onions
3	x	thumb-sized hunks fresh ginger
2	x	heads garlic
3	x	dried shiitake mushrooms
2 1/2	qt	water
1	tbl	soy sauce
1	tsp	salt

How to cook :

Coarsely chop the carrots.
celery, onions or shallots, cilantro, and greeen onions and combine them in a large stockpot.
Cut the garlic heads in half crosswise to expose their cloves, and slice the ginger crosswise into coins.
Add to the stockpot along with the dried mushrooms and water.
Bring to a rolling boil over medium heat.
Boil for about 5 minutes as you skim away and discard any scum that rises to the top.
Reduce the heat to maintain a gentle boil and simmer, uncovered, for 1 1/2 hours, stirring occaisionally.
Remove from the heat and strain through a fine-mesh sieve into a clean container.
Stir in the soy sauce and salt.
Let cool to room temperature, cover, and refrigerate for up to 4 days.
Yield:"7 cups".
Tags :

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