Chinese Herbal Soup

Ingredients

2 ounces Chinese herbs (such as astragalus, ginseng, rehmannia, codonopsis, ligustrum, burdock and shizandra berries) 
1 tablespoon finely chopped fresh ginger 
1/8 cup uncooked rice 
4 cups soup stock 
1 diced carrot 
1 beet or 1 turnip, diced 
1 diced yam 
¼ cup shiitake mushrooms, slivered 

Directions

Place the herbs (including ginger) in a muslin bag or tie them together with a string. Simmer the bag and rice in the soup stock for 1 hour. 

Add the vegetables and mushrooms to the herbal stew, and simmer gently for another 30 minutes.

Remove the bag filled with herbs, and serve the soup.

Note: If you use burdock in this soup, it can be finely chopped and need not go in a bag.

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