Asian Soup Stock

Ingredients:

• 12 cups water
• 1 large onion, skins left on and cut into chunks
• 1 head garlic, cut in half crosswise
• 1 two-inch piece fresh ginger, sliced
• 3 stalks celery, chopped
• 3 to 4 cups chopped shiitake mushrooms
• 1 stalk lemongrass, chopped
• 1 tsp crushed red pepper flakes
• 1 to 2 tsp sea salt

Directions:

1. Place all ingredients into an 8-quart stockpot. Bring to a boil, cover, and reduce heat to low. Simmer for 2 to 3 hours.
2. Place a strainer into a large bowl or pot and pour the stock through it.
3. The stock may be frozen for later use or stored in the refrigerator for 5 to 7 days.