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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Butternut Squash And Mochi Ball Soup   
    Categories: Soups   
         Yield: 8 Servings   
      
   MMMMM----------------------------SOUP---------------------------------   
         1    Butternut squash   
       1/4 ts Ground cloves   
       1/2 ts Ground ginger   
       1/2 ts Nutmeg   
         2 tb Brown sugar; more to taste   
       1/2 c  Almond milk   
         3 c  Water   
         2 tb Sesame oil   
         1 c  Shitake mushrooms   
         1 ts Salt   
      
   MMMMM------------------------MOCHI BALLS-----------------------------   
         1 c  Sweet rice flour   
       1/3 c  Water; hot   
       1/8 ts Salt   
      
     Cooking time: 45 minutes   
      
     Cut the squash in half, length wise. Cook the squash by placing both   
     halves in boiling water until fork tender.   
      
     While squash is cooking, in a large bowl, mix sweet white rice flour   
     and salt with 1/3 cup hot water, until dough forms.   
      
     Knead dough into a ball and wrap with plastic wrap. Set aside for 30   
     minutes. Drain cooked squash. Spoon out the flesh and place into bowl.   
      
     Add spices and brown sugar. Add squash mixture, milk, and 3 cups of   
     water to stock pot. Bring to a boil and take off heat.   
      
     Using hand mixer, blend the squash mixture to desired consistency.   
     klace back on heat and simmer.   
      
     While stock is simmering, knead mochi ball dough. Pull off a piece of   
     dough and roll into a ball a little smaller than a gumball.   
      
     Add mochi balls to soup. While soup is cooking, saute mushrooms in   
     sesame oil. Remove soup from heat once mochi balls have risen to the   
     top. Stir in sauteed mushrooms. Serve with sauteed mushrooms on top   
     as garnish.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
   MMMMM   
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