Tiger Milk Mushroom, Ginkgo, Walnut and Partridge Soup

Why people make this soup

People with a long-standing, stubborn cough or wheeze are often described in tradition as having weakness in the lung, spleen and kidney systems. The idea is to nourish gently during the quiet, well periods rather than wait for a flare. This soup brings together prized tiger milk mushroom with walnut, ginkgo, apricot kernel and partridge — a fragrant, mild brew that the whole family can enjoy.

Method

1. Soak and rinse the dried ingredients separately; remove ginkgo cores; pit the red dates.
2. Wash the (frozen) partridge, chop into large pieces, and blanch.
3. Put everything in a pot with 2.4 L of water.
4. Simmer for 2 hours, reducing to about 1.2 L. Serve.

Nourilo’s Tips

Chilled or frozen partridge is easy to find at Asian grocers or frozen-meat counters. This soup is fragrant and tasty, suitable for young and old, and is especially nourishing for heavy smokers with weak lung-qi or anyone still coughing after a bout of COVID.