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September 8, 2011
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Pumpkin Mushroom Bisque

one 6 pound whole pumpkin
5 ounces dry cloud ear fungus
5 ounces dry wood ear fungus
3 cups rice wine
10 button mushrooms, sliced
3 cups chicken broth
3 roma tomatoes, diced
2 tablespoon sesame oil
2 cup milk
1 teaspoon 5-Spice
3 eggs, beaten
1 teaspoon caraway seeds

1) Soak cloud, and wood ear fungi in wine, in a large saucepan for 1 hour.  Once fungi are soft, remove them from the saucepan, slice them, then reserve them.  Preheat the oven to 300 degrees Fahrenheit.

2) Cut top off of pumpkin, prick surface with a knife, then scoop guts out into the saucepan.  Reserve the shell and top.  Pour in sesame oil and chicken broth to the saucepan, then stir over low heat until the pulp begins to disintegrates.

3) Strain the liquid out of the saucepan and into the pumpkin shell.  Discard the guts.  Stir in the eggs, tomato, and button mushrooms to the shell, stirring until the eggs are blended with the broth.  Place top back onto the shell, and place pumpkin on a baking pan, then place in the oven and bake for 30 minutes.  Open the oven every 10 minutes and stir the soup inside.

4) After pumpkin has finished baking, remove from oven, let cool for 10 minutes, then stir in milk and caraway seeds.  Replace top, and let cool for another 10 minutes before serving.
I originally wrote this as a medicinal soup to help relieve pain, and stress, restore energy, and calm an upset stomach.

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