Vegetable Broth

1. 1

   Remove and discard the tough outer layers of the leeks.

2. 2

   Cut the leeks open and in half lengthwise.

3. 3

   Wash very well to remove any sand; dry with paper towels.

4. 4

   Cut into 1-inch pieces across the leek stalks.

5. 5

   Soak the mushrooms in hot water for 20 minutes, or until soft; drain.

6. 6

   Rinse in warm water; drain.

7. 7

   Squeeze out any excess moisture.

8. 8

   Remove and discard the stems.

9. 9

   Heat a large stockpot and add the vegetable oil.

10. 10

    Add the leeks and stir-fry for 1 minute.

11. 11

    Add 4 cups water, bring to a boil, and add the black mushrooms, soybean sprouts, carrot, salt, and pepper.

12. 12

    Return to boiling again, turn the heat down to medium-low, and cook, covered, for 1 hour.

13. 13

    Strain.

14. 14

    Cool and store in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.