Chinese medicine practitioners often recommend Bone Broth as an addition to your diet, particularly over the cooler months. It is suggested for the TCM Diagnoses of Blood Deficiency or Yin Deficiency, to help restore your body with the structural proteins it needs. Bone broth is awesome for your health but sometimes it doesn’t taste that great, and if you have to have it day in, day out it can be a little bit on the boring, stodgy side. So, we’ve decided to share a quick & easy recipe for a beautiful soup that you can enjoy, based on bone broth.
Where to get good Bone Broth
If you have never made your own bone broth, it’s always fun to give it a go, and you can add your own twist to it. Click here for my recipe. Making your own can get a little time consuming (it takes 8 hours on a stove top and longer in a slow-cooker), so if you’re not home very often and would like to buy some local, pre-made goodness, Albert Street Butchery in Daylesford sells a very good quality beef stock at a reasonable price. Commercially, Maggie Beer beef stock is also a deliciously tasty product and works as emergency backup stock if you can’t get your hands on the jelly-style stock.
Delicious Recipe: Mushroom Soup for One
1 cup beef jelly bone broth stock
1 cup water
6-8 fresh cup mushrooms (any mushrooms you like: large flat, swiss brown, shitake, enoki or porcini mushrooms), sliced thinly
A handful of flat-leaved parsley, chopped roughly, stems removed
A stem of any other type of fragrant herb you happen to have around – sage, rosemary, thyme.. any or all of the above.*
*For a different energy you could try coriander & vietnamese mint and add some ginger to the garlic. It doesn’t matter if you don’t have any other herbs at your disposal – this is about cooking with what you have rather than shopping specifically.
2 small cloves of garlic, minced
1/2 red onion (obviously not if you’re allergic)
1tb butter or olive oil for frying
Salt & pepper to taste
Heat a medium (2Lt) saucepan, add oil &/or butter, onion & garlic and lightly sautee.
Add mushrooms and fry until tender
Add stock & water, melt the jelly and bring to the boil for about 2 minutes
Remove from heat, stir in herbs and serve.
If you are desperate for some greens you can mix in some baby spinach leaves along with the herbs to make the soup a bit more robust.
No time? Don’t stress!
Many people say they don’t have time to cook, but this recipe has LITERALLY 5 minutes preparation time. It is high in protein, Cholecalciferol – which is the natural precursor to vitamin D that our bodies contain and is activated by exposure to ultraviolet rays – Cholecalciferol is also found in very high concentrations in mushrooms so this soup is wonderful for an Autumn or Winter lunch. This recipe is great for if you’re sick, tired or busy – we can still all create a healthy meal in a short time if we know how.
Learn about YOU, specifically
If you would like some more recipes or some seasonal dietary recommendations, they are given as part of our Chinese medicine consultations at Central Highlands Pain & Wellbeing. Book yourself in online for a session of acupuncture, Chinese herbal medicine or massage which includes a holistic health assessment and suggestions for lifestyle adjustment to promote better health and wellbeing.