In traditional Chinese medicine, fall and winter are the inner, or “yin” time of the year, thought to be ideal for recharging and nurturing yourself and retreating to quieter, internal pursuits. For many people, fall is a time for new beginnings and new goals.
The fall season has an infinity for the lungs; therefore, we are more prone to colds and flus. Now is the time to start to protect your immune system from bacteria and viruses.
One cup or bowl twice a day for 12 days is often recommended for a healthy person. People who are in the midst of a cold or flu should not drink the soup until after they have recovered since you need to conserve your energy.
Use the soup as a base for a hearty chicken soup made with a whole chicken and shiitake mushrooms, onions, carrots, potatoes, pumpkin, squash, beets, and other local harvest vegetables or as a tea with some lemon or honey.
1. Codonopsis root:
To help tonify and strengthen Qi and used to build blood and nourish body fluids.
2. Astragulus root:
Helps to strengthen protective defenses, strengthen Qi energy, nourish the spleen, and tonify the blood and lungs.
3. Dioscorea (Chinese yam) root:
Used to tonify and balance the lungs and the kidneys.
4. Chinese Lycii berries:
Helps to strengthen the liver and the kidneys.
1. Fill a large stock pot with water. Add the above herbs and bring to a boil and simmer for 4 to 6 hours. If the water level boils down, add water to refill if necessary.
2. Using a slotted spoon, remove the herbs from the pot and allow the soup to cool. This recipe makes about 4 liters of soup.
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