Yield: 5 gallons 2 lbs. shiitake mushroom stems 2 ozs. sesame oil 1 lb. celery, diced 1 lb. carrots, scraped & diced 2 lbs. onion, diced 12 ozs. soy sauce 4 ozs. chicken base 12 ozs. beef base 4 ozs. garlic, minced 4 ozs. ginger, fresh, minced 1 Tbsp. allspice In a large soup kettle, sautè the celery, onions, carrots, garlic and ginger until the onion becomes translucent; do not brown the garlic. Incorporate the rest of the ingredients, bring to a boil, reduce heat and simmer 1 hour. ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.