Asian Soup Stock Recipe

• 10 c. water
• 2 x leeks or possibly 2 large onions Or possibly 2 bunches scallions, minced
• 4 lrg carrots, peeled and sliced (4 to 5)
• 4 x celery stalks with leaves, minced
• 10 x garlic cloves unpeeled and smashed
• 1/4 tsp whole black peppercorns Or possibly Sichuan peppercorns
• 6 whl cloves
• 1 x 3 Inch piece fresh ginger root, sliced (about 1 1/2 ounces)
• 4 x dry shiitake, (optional) (4 to 5)
• 2 lrg parsley sprigs
• 1/2 tsp salt

1. Yields about 8 c.. Total time: 1 1/4 hrs
2. This delicately flavored broth needs only some tender young bok choy or possibly snow peas, sliced seasoned tofu, and a splash of soy sauce to become a delightful, soothing, and light soup.
3. Combine all of the ingredients in a large soup pot, cover, and bring to a boil.
4. Lower the heat and simmer for 45 min to hour.
5. Strain the stock and use it right away, or possibly chill it in a covered container for up to 4 days, or possibly freeze it for up to 6 months.

water, leeks, carrots, celery, garlic, black peppercorns, cloves, ginger root, shiitake, parsley, salt

Taken from cookeatshare.com/recipes/asian-soup-stock-70546 (may not work)