Tiger Milk Mushroom, Lily Bulb, Almond and Francolin Soup

Why people make this soup

After recovering from a respiratory illness, many people find they are still easily winded after walking a short distance, or they cough persistently even though the infection is long gone. The lungs take time to fully recover, and that is exactly the window where food therapy can make a real difference. Nourilo put together this soup during the COVID pandemic as a practical, broadly safe option for the whole family — people who had been ill and needed genuine support, and those who simply wanted to keep their lungs strong as a preventive measure. The soup has almost no medicinal bitterness; it is clean, gently sweet, and genuinely palatable.

Method

1. Rinse tiger milk mushroom, lily bulb, and apricot kernels separately; soak briefly in cold water.
2. Clean and cut the francolin (or silkie chicken) into large pieces; blanch in boiling water for 2 minutes, then drain and rinse.
3. Place all ingredients in a soup pot with 2.4–2.7 L of water.
4. Bring to a boil, then reduce to low heat and simmer for 2 hours until reduced to about 1.2 L.
5. Serve warm. The soup ingredients can also be eaten.

Nourilo’s Tips

This soup is gentle enough for all ages and is clear and nourishing rather than heavy. If serving more people or wanting extra benefits for bronchitis or a phlegmy cough, you can add some snow fungus (xue er) and a few dried figs. If tiger milk mushroom is unavailable, substitute glehnia root (sha shen) and Solomon’s seal (yu zhu), about 18 g each — or use a small piece of snow fungus. Do not serve to anyone with a fever or active cold.