LEMONGRASS BROTH

LEMONGRASS BROTH image

Yield 9 cups

Number Of Ingredients 13

4 qts water
4 c coarsley chopped cabbage
1 lg white onion
6 oz fresh shiitake mushrooms
2 c chopped fresh fennel bulb
3 large whole lemongrass stalks cut into 1/4 inch rounds
1 large head of garlic cut crosswise in half
1 oz dried shiitake mushrooms
1 T vegetable oil
1/2 c raw popcorn kernels
1/3 c packed chopped fresh basil
1/3 c packed chopped fresh mint
1/3 c packed chopped fresh tarragon

Steps:

Combine first 8 ingredients in large pot. Bringto boil over high heat. Reduce heat to medium-low and simmer 30 mins. Meanwhile, heat 1 T oil in large saucepan over med-hi heat. Add popcorn kernals. Cover. cook until corn kernels stop popping, shaking pot often. Turn off heat under broth. Add popcorn, basil min and tarragon. Steep 15 mins. STrain into another large pot, pressing on solids. Boil until reduced to 9 cups, about 8 minutes. Season with salt and pepper. Cool 1 hour.