---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Soups/stews, Chinese
       Yield: 1 servings
       5    Dried Chinese blk. mushrooms
   4 1/2 c  Cold water
     1/2 c  Szechwan preserved veg. *
       3    Green onion; quartered
       2 lg Carrots; coarsely chopped
     1/4 ts Oriental sesame oil
     1/4 ts Light soy sauce
     1/4 ts Black soy sauce
     1/8 ts Ground white pepper
   *Note: canned Szechwan preserved vegetable should be
   rinsed and thinly sliced.
   Cover mushrooms with hot water and let stand 30
   minutes.  Drain; cut off stems; reserve.  Rinse stems
   and caps.
   Bring mushroom stems and caps, 4 1/4 cups cold water
   and all remaining ingredients to boil in heavy large
   saucepan.  Reduce heat, cover and simmer 2 hours.
   Cool completely.  Refrigerate overnight.  Strain
   before using. Makes about 1 1/2 cups.
   Source: Bon Appetit, November 1988. Typed for you by
   Karen Mintzias