Vegetable Broth

• 4 leeks, white part only
• 1 ounce dried black mushrooms
• 1 tablespoon vegetable oil
• 10 ounces soybean sprouts
• 1 carrot, peeled and sliced
• 1 teaspoon salt
• 1/8 teaspoon white pepper

1. Remove and discard the tough outer layers of the leeks.
2. Cut the leeks open and in half lengthwise.
3. Wash very well to remove any sand; dry with paper towels.
4. Cut into 1-inch pieces across the leek stalks.
5. Soak the mushrooms in hot water for 20 minutes, or until soft; drain.
6. Rinse in warm water; drain.
7. Squeeze out any excess moisture.
8. Remove and discard the stems.
9. Heat a large stockpot and add the vegetable oil.
10. Add the leeks and stir-fry for 1 minute.
11. Add 4 cups water, bring to a boil, and add the black mushrooms, soybean sprouts, carrot, salt, and pepper.
12. Return to boiling again, turn the heat down to medium-low, and cook, covered, for 1 hour.
13. Strain.
14. Cool and store in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 3 months.

leeks, black mushrooms, vegetable oil, soybean sprouts, carrot, salt, white pepper

Taken from www.cookstr.com/recipes/vegetable-broth-3 (may not work)