Ingredients

4 each dried shiitake mushrooms
hot water to cover
2 medium onions
2 large carrots, peeled
2 each celery stalks
1 each leek, washed well
1 Tbsp. vegetable oil
4 each thin slices fresh ginger
2 each whole garlic cloves
1/4 tsp. hot black peppercorns
1/4 tsp. whole Szechwan peppercorns
1 Tbsp. tamari
8 C. water

Cooking Instructions

Cover shiitake mushrooms and soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables and the rest of the ingredients except the mushrooms, tamari and water. Stir fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat and simmer, covered for about an hour. Strain and cool to room temperature. Any stock not being used within 2 or 3 days, freeze.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: