SEAWEED SHIITAKE BROTH
3 large carrots
3 ribs celery
1 large onion
2-3 cloves garlic [skin on]
3-4 tomatoes
50g shiitake mushrooms [dried]
30g wakame seaweed
small bunch parsley
10 cups water
salt
pepper
_ roughly chop carrots, tomatoes and celery
_ quarter onion
_ add all ingredients into a large soup pot
_ bring to a boil
_ reduce heat, put a lid on and leave to simmer for 2 to 3 hours
_ strain soup through a fine meshed sieve
[vegetables can still be eaten in a soup if you like]
_ season soup with salt and pepper
[soup stores well in jars in the fridge for 4-5 days]
SEETANG-SHIITAKE-BRÜHE
3 große Karotten
3 Stangen Sellerie
1 große Zwiebel
2-3 Zehen Knoblauch [mit Haut]
3-4 Tomaten
50g Shiitake-Pilze [getrocknet]
30g Wakame-Algen
kleiner Bund Petersilie
2,5l Wasser
Salz
Pfeffer
