Mung Bean soup is a very popular summer desert because of its cooling and calming effect on the body. It is said to rid of edema and headache. But more importantly it is a very effective antidote for toxicity of arsenic, and poisons from plants or minerals.

Ingredients:

• Pearl barley （薏米）
• Polygonatum （玉竹）
• Lotus seeds （蓮子）
• Foxnuts （茨實）
• Chinese yam （淮山）
• Lily bulbs （百合）
• Dried longan (optional) （元肉或龍眼肉）

*Some pork, not too fatty (around 4 oz) can be added, Not neccesary if it's for desert.

Preparation:

1. Rinse the herbs through a strainer for 3 minutes under cold water.
2. Put (#1 bag) all the ingredients in a large pot.
3. Add about 5 cups of water, or enough to cover the ingredients by 3 times of the volume, and pork meat or bones if desired.
4. Bring it to a boil, reduce heat, and simmer partially covered until barley is cooked and liquid is reduced, that takes about 40 minutes. Then add in #2 and cook for 10 minutes. Lastly add in #3 for 5 minutes.
5. Bring it to a boil, reduce heat, and simmer partially covered until barley is cooked and liquid is reduced, that takes about 40 minutes. Then add in #2 and cook for 10 minutes. Lastly add in #3 for 5 minutes.