Moosewood-Gingery Asian Stock

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* Exported from MasterCook *

 

Gingery Asian Stock

 

Recipe By :Moosewood Restaurant New Classics, pg 63

Serving Size : 0 Preparation Time :0:20

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups water

2 leeks or 2 bunches of scallions or 2 onion

5 carrots -- peeled and quartered

4 celery stalks with leaves -- chopped

10 garlic cloves -- smashed

5 dried shiitake mushrooms -- optional

3 inches fresh ginger root -- sliced

6 whole cloves

3 parsley sprigs

1/4 teaspoon Sichauan peppercorns

1/2 teaspoon salt

 

Combine the ingredients for your stock in a large soup pot, cover and

bring to a boil on high heat. Lower the heat and still covered, simmer

for about 1 hour.

 

Allow to cool slightly and then strain the stock through a sieve or

colander. Use it immediately, or refrigerate in a covered container for

up to 4 days, or freeze it for up to 6 months.

 

Yield:

" 8 cups "

T(Cooking Time):

" 1:00 "

 

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Per Serving (excluding unknown items): 431 Calories; 9g Fat (16.5%

calories from fat); 11g Protein; 95g Carbohydrate; 28g Dietary Fiber; 0mg

Cholesterol; 1378mg Sodium. Exchanges: 2 1/2 Grain(Starch); 11 1/2

Vegetable; 1 1/2 Fat.

 

 

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