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Apricot and Bean Curd Soup

Soups and Congees

Apricot and Bean Curd Soup
2 bean curd cakes, one firm the other soft, sliced thin
2 quarts chicken stock
1 teaspoon coarse salt
6 ripe apricots, seeds discarded, each cut in eight slices
1 large Chinese black mushroom, soaked in half cup warm water for half an hour, stem discarded, then minced
1. Put bean cakes, stock, and salt up to boil, then reduce the heat and simmer for twenty minutes.
2. Add apricot slices and the minced mushrooms, and simmer for three minutes, then serve.

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