Seasoned Vegetarian Broth

• 5 each mushrooms, chinese dried
• 4 1/2 cups water cold
• 1/2 cup sichuan preserved vegetables rinsed, thinly sliced
• 3 each scallions, spring or green onions quartered
• 2 large carrots coarsely chopped
• 1/4 teaspoon sesame oil
• 1/4 teaspoon soy sauce, light
• 1/4 teaspoon soy sauce, dark
• 18 teaspoon white pepper ground

1. Cover mushrooms with hot water and let stand 30 minutes.
2. Drain; cut off stems; reserve.
3. Rinse stems and caps.
4. Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan.
5. Reduce heat, cover and simmer 2 hours.
6. Cool completely.
7. Refrigerate overnight.
8. Strain before using.

mushrooms, water cold, sichuan preserved vegetables, scallions, carrots, sesame oil, soy sauce, soy sauce, white pepper

Taken from recipeland.com/recipe/v/seasoned-vegetarian-broth-36631 (may not work)