Recipe - Vegetarian Red Chile With Pepitas

6 ounce Ancho chiles
3 tablespoon Olive oil
2 cup Onions; coarsely chopped
2 cup Leeks; coarsely chopped
2 cup Carrots; coarsely chopped
2 cup Celery, leaves included;
coarsely chopped
1 cup Parsnips; peeled and chopped
2 cup Waxy potatoes; chopped
2 cup Mushrooms; chopped
1 tablespoon Fennel seed
1 tablespoon Coriander seed
2 teaspoon Cumin seed
Three fourths cup Fresh parsley; coarsely
chopped
3 lg Bay leaves
3 tablespoon Fresh sage; chopped
1 teaspoon Dried oregano
2 teaspoon Dried thyme
6 cup Fresh or canned tomatoes*;
coarsely chopped
2 cup Dry red wine
4 qt Water
Salt and freshly ground
black pepper

Cover the ancho chiles with warm water. Weight down with a plate to
submerge. Let stand 1 hour to soften. In a large stockpot, heat the olive
oil. Add the onions, leeks, carrots, celery, parsnips, potatoes, and
mushrooms. Saute until they just begin to color. Drain the anchos andremove
the seeds and stems; then add them to the stockpot along with the spice
seeds, herbs, tomatoes, red wine, and water. Bring to a boil. Reduce the
heat and simmer, partially covered, for 1 hour. Season with salt and
pepper. Strain carefully, to remove all the solids. Cool. The stock can be
covered and stored in the refrigerator for up to 3 days, or frozen
indefinitely. Note: If more "heat" is desired, leave half the seeds in the
ancho chiles. The seeds of chiles contain more of the heat than the flesh.

Yield: 4 quarts

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9600

Posted to MCRecipe Digest V1 #230

Date: Mon, 30 Sep 1996 05:11:40 0400 (EDT)

From: Bill Spalding billspa@icanect.net

NOTES : *include juice or liquid