Title: Chinese vegetable stock
 Categories: Soups, Chinese
      Yield: 1 servings
 
      4 ea Dried shiitake mushrooms
           Hot water to cover
      2 md Onions
      2 lg Carrots, peeled
      2 ea Celery stalks
      1 ea Leek, washed well
      1 tb Vegetable oil
      4 ea Thin slices fresh ginger
      2 ea Whole garlic cloves
    1/4 ts Hot black peppercorns
    1/4 ts Whole Szechuan peppercorns
      1 tb Tamari
      8 c  Water
 
  Cover shiitake mushrooms & soak for 20 minutes.
  
  Coarsely chop the vegetables.  In a soup pot, heat oil for a moment.
  Add the vegetables & the rest of the ingredients except the
  mushrooms, tamari & water.  Stir-fry for 3 to 4 minutes.  Add the
  remaining 3 ingredients. Bring to a boil, lower heat & simmer,
  covered for about an hour.  Strain & cool to room temperature.  Any
  stock not being used within 2 or 3 days, freeze.
  
  "Sundays at Moosewood Restaurant Cookbook"