This great soup that is packed full of lung supporting ingredients. The key ingredient is the White Wood Ear mushroom. This mushroom is a Tremella Fuciformis species. I am sure to many of you Tremella sounds familiar, as it is an herb I often prescribe this time of year to help with dry coughs. With the added Asian pear and sweet potatoes this soup will give your lungs the moisture packed boost they crave!

INGREDIENTS:

-1 Large Asian Pear

-1 Large Sweet Potato

-2 tbsp. of Honey

-3-4 Slices of Fresh Ginger

-2 dried White Wood Ear Mushroom (Available at Whole Foods and Li Ming’s)

DIRECTIONS:

-Soak dried White Wood Ear mushroom for 30 minutes.

-Once they are soft pull them apart into small bite size pieces.

-Peel Asian pear and sweet potato and chop them.

-In a pot, add 6 cups of water, 2 tbsp. honey, sweet potato, fresh ginger, and White Ear mushroom.

-Bring to a boil.

-Once at a boil reduce, to low heat and simmer from 30 minutes to 2 hours (depending on how soft you like your vegetables).

The best part about this soup is it can be eaten hot or cold. As the temperatures continue to fluctuate, the soup can match the weather North Carolina has thrown at you that day. Some of you are very busy, so to save time you can double this recipe, and freeze it for when you feel start to feel under the weather and your lungs need added support. Or on a chilly morning, you can start your day with this warm soup.