Tiger Milk Mushroom, Chayote and Partridge Soup

Why people make this soup

The temperature has eased a little, but this is still peak flu season, so watch the swings in weather — especially for young children and the elderly. A flu shot is one of the surest safeguards, and on top of that a soup that supports the body’s defences is ideal. Tiger milk mushroom is a prized medicinal fungus traditionally associated with supporting immunity and benefiting the airway, and chayote is one of the most well-rounded gourds, rich in vitamin C. Paired with lung-moistening almonds and figs, and partridge — traditionally said to support the organs and resolve phlegm — this soup is just right for flu season.

Method

1. Rinse the tiger milk mushroom and almonds. Peel and chunk the chayote. Halve the figs. Clean the partridge, cut into large pieces and blanch.
2. Put everything into 2.7 L of water and simmer 2 hours until reduced to about 1.2 L. Serve.

Nourilo’s Tips

This soup is clear, sweet and suits young and old. It is especially good for nursery-age children who catch respiratory bugs again and again. Those with weak lung qi may drink it often, but it is not suited to anyone whose cold has not yet cleared.