(DO NOT PREPARE IF BECOMING, ARE PREGNANT)
Serves 6-8
Previous Night:
SOAK OVERNIGHT: 1 cup mung beans in 2 cups water, in ceramic bowl.
Discard water before cooking.
Ingredients for Soup:
1/2 cup Pearl Barley
1 rib celery chopped
1 carrot: grated or chopped
1 parsnip: grated or chopped
1 red beet: grated or chopped
1 12” length of burdock root: grated or chopped
1/2 cup of dry black fungus: crush by rolling a jar over it or: spin in clean coffee grinder
(purchase at an Asian Market)
12 dry shitaki mushrooms: remove stems: spin in clean coffee grinder, break caps into pieces
(purchase at an Asian Market)
Preparation:
In 9 cups of water: bring soaked mung beans to a boil. Skim off foam. Reduce heat.
Add the above soup ingredients. Cover and simmer for 40 minutes.
Garnish with:
Mung bean sproats and/or
Fresh cilanto leaves
Energetics:
Clears heat from body, detoxifies. Reduces swelling and edema: removes dampness from body. Benefits lymphatic system, purifies blood. Promotes chi flow and strengthens digestion. Clears breathing passages and lubricates them, lubricates intestines. Helps sinuses, allergic reactions to air born elements. Dispels wind and dampness. Yin tonic that benefits Liver mainly, as well as Spleen and Stomach, Heart. Enhances immune system.