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Gooseberry Soup

Soups and Congees

Gooseberry Soup
3 Tablespoons dried lily bulbs, soaked until soft, then steamed for half an hour
1/4 cup barley, steamed for half an hour, then drained
3 Tablespoons canned or soft-cooked until soft gingko fruits
3 Tablespoons cooked until soft or canned lotus seeds
3 Tablespoons Chinese red dates, cooked until soft
6 preserved plums
5 dried longans, pits removed and discarded, each cut into four pieces
1 ounce haw crab jelly
1/4 cup gooseberries, peeled, each one cut one-inch pieces
6 Tablespoons granulated sugar
2 Tablespoons cornstarch mixed with the same amount of cold water
1. Steam lily bulbs, then add the steamed barley, soft ginkgo seeds, lotus seeds, softened red dates, preserved plums, longan, and the haw fruit jelly.
2. Add the gooseberry pieces (now called kiwi fruits), sugar, and the cornstarch mixture, along with three or four cups of water. Bring to the boil, allow to thicken, then serve in small bowls.

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