Vegan "Chicken" Stock

Ingredients:
1 medium carrot
1 stalk celery
4 dried shiitake mushrooms
2 bay leaves
1/4 teaspoon celery seed
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1 sprig parsley or 1 pinch dried chervil (optional)
2 -3 tablespoons good-tasting yeast
4 cups water (preferably filtered)

Directions:
1. Peel and slice the carrot.
2. Slice the celery, and break up the shiitakes.
3. Put all the ingredients in a pot.
4. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes-no longer.
5. Strain through a fine sieve.
If your sieve is coarse, line it with a clean tea-towel.

Use in place of chicken stock.

The yeast tends to settle out, so if you are using it clear,
you may wish to thicken it with a teaspoon of cornstarch dissolved
in a little cold water.

The vegetables can be picked out from the herbs, and added to soup,
casseroles, etc, as they have not been cooked to death.

Discard the herbs.