White Fungus and Pear Soup

Ingredients:

     Chrysanthemum (Ju Hua) 25 grams
     White Fungus (Bai Mu Er) 1 piece
     Lily bulb (Bai He) 10 grams
     Goji (Gou Qi Zi) 25 grams
     Chinese Yam (Shan Yao) 60 grams
     Pears, 4, peeled, cored and sliced
     Rock Sugar, to taste

1. Soak Yam, Lily bulb and White Fungus in water for 30 minutes; Wash the Goji
2. Wash Chrysanthemum, put in a soup bag and boil in 4 liters of water for 15 minutes. Let it stand with lid on until cool, then remove the bag.
3. Add Chinese Yam and cook until tender
4. Add White Fungus, Lily bulb and Goji and boil a further 30 minutes
5. Add sliced Pear and some Rock Sugar, bring to the boil, then turn off the Heat and let stand for 10 minutes before Serving.

Indications:

This is a sweet, cooling and nourishing Soup. It strengthens the Spleen, tonifies Qi, nourishes Yin and moistens dryness. It is good for dry Cough, and Heat and dryness of the Stomach, it nourishes Yin of both Lung and Stomach. In addition, it clears Heat and Toxin and calms the Mind.

It is particularly useful for chronic, weak Cough, for Hypertension (with deficiency), and for Diabetes (without Sugar)