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Duck Soup with Mushrooms

Soups and Congees

Duck Soup with Mushrooms
1/2 fresh duck, cut into four pieces
4 cups chicken broth
20 dried Chinese black forest mushrooms, soaked in two cups warm water for half an hour, cut away the stems; reserve the water
20 straw mushrooms, cut in half
1/4 cup cloud ear mushrooms, soaked twenty minutes in warm water, then rinsed
1/4 cup rice wine
1 teaspoon coarse salt
1/4 cup bamboo shoots, sliced
1 carrot, peeled and sliced
8 shrimp, peeled, remove black vein and cut in half the long way, then in half across these pieces
1. Steam duck and broth in a deep bowl for half an hour, remove duck and discard bones, and cut any large pieces into smaller ones.
2. Strain the liquid, rinse the bowl and return duck meat and stock to it. Strain and add the mushroom soaking water.
3. Quarter the Chinese black forest mushrooms and coarsely chop the cloud ears ones before adding them and the straw mushrooms, rice wine, salt, bamboo shoots, and the sliced carrot; steam another half an hour.
4. Add shrimp and let rest one minute, then serve.

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