See below ingredients and instructions of the recipe
4 Dried shiitake mushrooms 4 Thin slices fresh ginger
Hot water to cover 2 Whole garlic cloves
2 md Onions 1/4 ts Hot black peppercorns
2 lg Carrots, peeled 1/4 ts Whole Szechuan peppercorns
2 Celery stalks 1 tb Tamari
1 Leek, washed well 8 c Water
1 tb Vegetable oil
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.
"Sundays at Moosewood Restaurant Cookbook"