Asian Vegetable Stock


	Asian Vegetable Stock



	Ingredients -

	1/2 cup Fresh Lemon Grass, chopped 1 small Garlic Head, peeled 5 slices Fresh Ginger Root 2 cups Scallions, chopped 1 cup Carrots, chopped 1 cup Celery, chopped 1 Serrano Pepper, chopped 7 teaspoons Soy Sauce 1 tablespoon Tamarind Paste 4 large Mushrooms, sliced 8 cups Water

	Preparation:
	In a large pot, combine all ingredients. Bring just to a boil, lower the heat and simmer for 45 minutes. Strain the liquid, pressing on the solids to extract as much of the liq as possible. Discard the solids and refrigerate overnight.