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Reishi Mushroom Soup

Soups and Congees

Reishi Mushroom Soup
3 Tablespoons dried slices reishi mushrooms, soaked for three or more hours
1/2 pound pork shank bone
6 Chinese pitted brown dates, cut in small pieces
3 Chinese pitted black dates, cut in small pieces
1 piece, about two-inches square tangerine peel, soaked and then minced
2 Tablespoons granulated sugar
1. Blanch reishi mushroom slices, then rinse with cold water, then soak for another two hours.
2. Blanch pork shank bone, put two quarts of boiling water, reduce heat, and simmer for two hours, then remove bone and scrape any meat into the water.
3. Add the drained mushroom pieces, those of the dates, and the tangerine peel and the sugar. Simmer another half hour, then serve.

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