4    Dried shiitake mushrooms

           Hot water to cover
      2 md Onions

      2 lg Carrots, peeled

      2    Celery stalks

      1    Leek, washed well

      1 tb Vegetable oil

      4    Thin slices fresh ginger

      2    Whole garlic cloves

    1/4 ts Hot black peppercorns

    1/4 ts Whole Szechuan peppercorns

      1 tb Tamari

      8 c  Water

  Cover shiitake mushrooms & soak for 20 minutes.
  Coarsely chop the vegetables.  In a soup pot, heat oil for a moment. Add
  the vegetables & the rest of the ingredients except the mushrooms, tamari &
  water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring
  to a boil, lower heat & simmer, covered for about an hour. Strain & cool to
  room temperature. Any stock not being used within 2 or 3 days, freeze.
  "Sundays at Moosewood Restaurant Cookbook"