Chinese Mushroom Stock

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Chinese Mushroom Stock

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

3 cups cleaned and roughly chopped leek greens

2 celery stalks -- roughly chopped

2 medium carrots -- roughly chopped

1 large shallot -- chopped

3 garlic cloves -- halved

2 2-inch slices ginger

1 6-inch piece kombu

5 dried Chines black mushrooms or shiitakes

8 cups water

1/2 cup dry sherry or white wine

1 tablespoon shoyu

 

Warm the oil in a large pot or stockpot. Add the leeks, celery, carrots, and

shallots and saute for 10 minutes over low heat until softened. Add the garlic,

ginger slices, kombu, mushrooms, water, sherry, and shoyu. Bring the liquid to

a boil uncovered, then lower the heat and simmer for 5 miinutes. Remove the

kombu and continue to simmer 40 minutes longer. Strain, pushing the solids

against the strainer to extract as much liquid as possible. Cool the stock.

Refrigerate for up to three days, or freeze for up to four months.

 

Description:

" This is a flavorful base for the Hot and Sour Soup. Chinese black

mushrooms are easily obtained at any Asian grocery, and dried shiitake

mushrooms are readily available at natural food stores. "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 253 Calories; 15g Fat (49.5% calories

from fat); 4g Protein; 30g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

183mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0