Six-Fresh-Mushroom Broth with Foie Gras

• 750 ml chicken, pheasant or rabbit stock
• 2 red dates, remove seed, cut into quarters
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In a stone stockpot, add pheasant stock, red dates, taro and wolfberries and bring to a boil. Add all the fresh mushrooms, return to a boil and simmer for 12 minutes. Divide foie gras cubes into six soup bowls. Pour mushroom broth into each bowl and sprinkle with roughly ground pine nuts and sesame seeds.