Agaricus blazei, Yam, Goji, Dried Ginger and Chestnut Soup

Why people make this soup

Nourilo keeps the usual soup staples on hand — yam, goji, red dates — and when he spotted dried chestnuts, Agaricus mushroom, dried ginger and figs at the herb shop, all perfect for cold weather, he grabbed some. As the temperature drops, this is his pick for anyone with a cold, weak stomach who feels chilly in the hands and feet: a warming, stomach-comforting pot.

Method

1. Lightly rinse the Agaricus mushroom; soak and rinse the other ingredients; pit the red dates.
2. Combine everything with 2.1 L of water and simmer about 1.5 hours down to 1.2 L.

Nourilo’s Tips

Besides comforting the stomach, this soup is traditionally said to support liver function too, and is good for young and old. For a bigger family, add some carrot and a pork knuckle bone for a richer flavour. Dried ginger can be swapped for fresh ginger. But it is not for those with yin-deficiency internal heat or a mushroom allergy.