Seasoned Vegetarian Broth Recipe

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