Ingredients
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10 cups water
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2 large onions or 2 bunches scallions, chopped
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4 -5 large carrots, peeled and sliced
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10 cloves garlic, unpeeled and smashed
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1/2 teaspoon salt
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3 inches fresh gingerroot, sliced (about 1 1/2 ounces)
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6 whole cloves
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1/4 teaspoon whole black peppercorns or 1/4 teaspoon szechuan peppercorns
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4 -5 dried shiitake mushrooms
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4 stalks celery & leaves, chopped
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2 large parsley sprigs
Instructions
- Combine all the ingredients in a large soup pot, cover, and bring to a boil.
- Lower the heat simmer for 45 minutes to 1 hour.
- Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.