Soak dried white fungus in warm water for 1 hour. Tear white fungus into bite size. Clean and drain.
2.
Combine white fungus, 2/3 cup sugar, and 4 cups of water in
pot. Cover and bring to a boil, reduce heat; cook over low heat for 30 minutes or until soup becomes thickened; stir halfway through cooking. Remove from heat, let cool.
3.
Add peach slices and
cherries, stir. Serve. Makes 6
servings.
