Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine everything in a stockpot, and bring to a boil on high heat. cover, turning heat to medium-low, to simmer for one hour. strain through sieve lined with cheesecloth. discard the vegetables. save broth in refridgerator for up to four days, or in the freezer for up to 6 months.

Target recipe: reconstitute dried mushrooms in one cup of hot water. set aside. dissolve yeast in the 1/4 cup warm water and add sugar. set aside. warm the cottage cheese and put in bowl. add yeast mixture, egg, salt, soda, 2 1/2 cups flour and chives and stir until springy. cover bowl with towel and let rise to double, (about one hour). turn onto floured board and knead in the drained, chopped and blotted mushrooms and remaining one cup flour, (dough will be sticky). place in oiled 2-quart casserole and let rise to double, about 45 minutes. bake at 375 degrees for 35 minutes. butter top crust while still hot, remove from pan, serve immediately.