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

1. In a large soup kettle, sautè the celery, onions, carrots, garlic and ginger until the onion becomes translucent; do not brown the garlic.
2. Incorporate the rest of the ingredients, bring to a boil, reduce heat and simmer 1 hour.
3. Strain through a chinois lined with a double thickness of well-rinsed cheesecloth.

Recipe from Greg Brandes, hot food production supervisor, MedCentral Food and Nutrition Dept.