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 MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (2574g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 250 (24%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 166mg||6 %|
|Potassium 5037.1mg||133 %|
|Total Carbohydrate 116.7g||34 %|
|Dietary Fiber 45.1g||181 %|
|Sugars, other 71.5g|
|Protein 23.8g||34 %|
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Calories per serving: 1057
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