Stewed mutton soup with mushroom

"Sheep soup" has a long history in my country's food culture. It is said that the habit of drinking mutton soup was established in the Central Plains of my country during the Xia and Shang Dynasties.
"Sheep soup" is found in many areas of our country and was first spread to the Central Plains by nomadic peoples. According to inspections, at present, there is a long history of making mutton soup in Jiangsu, Zhejiang, Sichuan and Shaanxi, northwest, and northeast areas.
There are many ways and varieties of "mutton soup", including nourishing forms, treating and preventing diseases, and general drinking forms. Therefore, the ingredients used vary depending on the function. The quality of sheep soup is determined according to the quality of the sheep. Sheep soup can be made from all parts of the sheep, but the best sheep soup still has bones and meat.
Today, I made an ordinary nourishing mutton soup. I put some mushrooms in this mutton soup, so it is called "Mushroom Stewed Sheep Soup". In addition, it also contains Codonopsis pilosula, wolfberry, longan and tangerine peel, which has certain effects of Yiyang, nourishing yin and replenishing blood. The sheep chose some broken bones with belt meat, but did not put in good mutton. These materials were all leftovers chopped from half a fan of mutton. It was a pity to discard the meat to eat, so they used it to make soup. In fact, there is still a lot of meat, haha! The main practices are as follows;