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1/3-1/2 cup dried soy beans, soaked
Soak soy beans and mushrooms ahead. Chop 1/3 of the large or 2/3 of the medium onion and 1/3 third of the green pepper. Smash and chop the garlic.
Heat oil, in your crockpot if it can take it, or in a small frying pan and sauté the chopped vegetables until lightly browned.
If you used your crockpot, push the sautéed vegetable aside and start layering. Put potatoes and carrots on the bottom then soy beans then other vegetables. Add seasonings, sautéed vegetables if not already in, soup powders and liquids. Pour the mushroom liquid carefully so you don't get the sandy sediment from the bottom.
Put in eggs if using. Liquid will not come to the top of the vegetables, but don't worry, extra liquid will be produced during the cooking. If your crockpot can take it, bring to a boil before setting the pot to cook overnight. Seal the cover (I used aluminum foil) and set on a low heat an hour or so before Shabbat comes in. On my West Bend I use setting 2, out of 5.
Posted by Wendy Baker
Nutritional Info Per Serving: 261 Calories (kcal); 7g Total Fat; (24% calories from fat); 10g Protein; 38g Carbohydrate; 187mg Cholesterol; 356mg Sodium
12 or more shiitake mushrooms, soaked enough to remove stems
Water you soaked the mushrooms in
1-3 tablespoons vegetable oil
3 very large carrots or 1 pound regular carrots, peeled and chunked
6 medium potatoes-chunked, not peeled
1 large or 2 medium onions
1 large green pepper
3-4 stalks celery
1-3 smashed cloves of garlic
l 8 ounces can tomato sauce
1/2-3/4 cup wine, either dry sherry or other dry wine
2-3 teaspoons vegetable or chicken-flavor soup powder
12 whole cloves
10-12 whole peppercorns
salt
freshly ground pepper
water, 1-2 cups if needed
6 eggs in their shells (optional)