Vegetable Broth

Directions

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.