Chinese Herbal Soup
2 ounces Chinese herbs (such as astragalus, ginseng, rehmannia, codonopsis, ligustrum, burdock and shizandra berries)
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.
are developed and maintained