1/4 white radish, 1/4 white radish leaf, 1/2 carrot, 1/4 burdock, 1 mushroom.

Exercise:

1, cut vegetables into large pieces and put them in the pot;

2, add 3 times the amount of water, the fire to boil, turn to a small fire, cover and cook 1 hour (don't lift the cover);

3. After cooking, put it in a glass bottle for drinking;

4, it is best to drink it on the same day, and the remaining soup can be stored in the refrigerator after cooling, and can be drunk within 3 days.

It should be pointed out that:

Use stainless steel pot or heat-resistant glass pots, not iron pots, copper pots and pottery pots. Otherwise, the vegetable soup will be turbid and the ingredients will change.