Springwater Mushroom Broth

• 14 cup dry white wine
• 1 cup vegetable stock
• 1 teaspoon cumin seed
• 2 garlic cloves, minced
• 14 teaspoon hot pepper flakes
• 2 quarts mineral water
• 1 lb white mushroom, sliced
• 5 fresh shiitake mushrooms, sliced
• 1 red bell pepper, seeded fine chopped
• 12 lb angel hair pasta (optional)
• salt
• 1 scallion, see note

1. Use the green and white part of the scallion and mince.
2. Heat the first 5 and simmer for 2 minutes.
3. Add the next four.
4. Simmer 30 more minutes.
5. If desired cook pasta in stock before serving.
6. Add salt, pepper and garnish with scallions.

white wine, vegetable stock, cumin, garlic, hot pepper, water, white mushroom, shiitake mushrooms, red bell pepper, pasta, salt, scallion

Taken from www.food.com/recipe/springwater-mushroom-broth-208411 (may not work)