Long Life Winter Soup

27 11 2014

Long Life Winter Soup                                                                     imgres-2

Use a small handful of American Ginseng root cut up is best, a small handful of  Rehmannia root, 125 mL Wolf Berries, a medium handful of Codonopsis root, 5 large slivers of Reishi Mushroom, 6 dried Shiitake Mushrooms and 5 large Bay Leaves.

Use as follows to make your soup…you can adjust the taste as required like use more Codonopsis than Reishi to increase the sweetness of the soup.

 

1. Put herbs in 1 gallon pot along with 2 large onions cut in quarters,

2. 3 carrots cut in chunks,

3. 3 big, fat fresh burdock roots, cut in chunks,

4. and 1 whole organic chicken or 5 or 6 beef marrow bones (optional, of course). 

5. Bring to a boil, reduce heat to a simmer. Cover and partially and cook for  1.5 hours. Cool.

6. Pour through a colander to strain herbs, veggies and chicken or marrow bones, discard. Use herbs only once, then discard.  You can use this base for any soup that you want to make and can add whatever other spices you want to make it a tasty soup. (Ie. sea salt, seaweed, italian spices, curry, cayenne etc.)

 

Adapted from Patricia Kyritsi Howell, RH (AHG), original recipe for Winter Soup by Monica Hirai NHPC #3812, Registered Holistic Practitioner.

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