Tiger Milk Mushroom, Lily Bulb and Partridge Soup

Why people make this soup

Tiger milk mushroom is a poria-family fungus prized as both food and remedy, with a protein content as high as 45%. Despite the Chinese name, it is not a true reishi — it belongs to the poria family and is available at Chinese or Asian grocers, or online. Traditionally it is associated with supporting the lungs and the airways, among other things. Simmered or double-boiled with lily bulb, apricot kernels and partridge, this soup is traditionally taken by people prone to recurrent coughs.

Method

1. Clean the partridge and blanch to remove scum.
2. Rinse and soak the tiger milk mushroom, lily bulb and apricot kernels.
3. Place everything in a double-boil pot, add boiling water, and double-boil (steam) for 3 hours. Drink the soup and eat the solids.

Nourilo’s Tips

This soup is traditionally used to moisten the lungs, support against weakness, and ease cough and wheeze. It suits children with weak lung qi who easily catch cold and cough — about once or twice a week. But do not take it during a cold.