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Page 8
| The following tonic soup recipe is rather like a bouillon. It is beneficial as part of a holistic treatment for deep immune disorders. |
| Fu Zheng Tang Bouillon |
| 6 astragalus root slices |
| 8 to 10 codonopsis root slices |
| 1 handful atractylodes rhizome pieces |
| 24 ounces reishi mushroom chopped |
| 12 ounces Siberian ginseng pieces |
| 1 handful shiitake mushrooms |
| Organic turkey bones (or miso) |
| 12 cups each, organic carrots and celery |
| Cook all dried herbs, mushrooms and turkey bones in 10 cups of water for 72 hours on a slow simmer. (If you are vegetarian, omit turkey bones and add miso to taste after the soup is fully cooked.) In the last hour of cooking, add carrots and celery. Let soup cool. Strain, and freeze in ice-cube trays. One serving is one cube, melted, once a day. The first four ingredients can be obtained through Herbalist and Alchemist. See Herbal Suppliers, page 86. |
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