The present invention relates to high-class hangover soup. The hangover soup is cooked since seonji (clotted blood from a slaughtered cow), offal of a cow, tripe, and bean sprouts are put into a meat broth and boiled together after the meat broth is cooked. A small amount of extracts extracted from pine mushrooms are added to reduce or remove unique smell generated in the cow offal before a user eats the hangover soup. Therefore, the smell of the pine mushrooms softly infuses. A manufacturing method of a hangover soup includes: a step (S1) of extracting the extract by putting bones of predatory animals into water and boiling the same a step (S2) of cooking the meat broth by putting medicinal herbs into the extract and boiling the same a step (S3) of preparing ingredients by boiling each of the seonji, the cow offal, and the tripe and cutting the same in a size appropriate for eating a step (S4) of putting any one or two or more among the prepared seonji, the cow offal, and the tripe into the meat broth with the bean sprouts and boiling the same for second to fifth minutes or more a step (S5) of adding seasoning into the cooked hangover soup right after the step (S4) or during the step (S4) and a step (S6) of adding 0.3-2 wt% of the extract of the pine mushroom, which is extracted from the pine mushroom in the step (S1), to reduce the smell of the cow offal in the cooked hangover soup. The extract of the pine mushrooms is extracted by a steam distillation device since a pineagaric fresh which is finely cut is put with ultrapure water in a flask.COPYRIGHT KIPO 2016본 발명은 육수를 만든 후 이 육수에 선지, 소내장, 양곱창 및 콩나물을 함께 넣고 끓여 해장국을 제조하고, 먹기 직전에 소내장에서 발생하는 특유의 냄새를 제거하거나 줄일 수 있도록 송이버섯에서 추출한 액기스를 소량 첨가하여 송이향이 은은하게 우러나게 하여 고품격의 해장국에 관한 것으로,식육동물의 뼈를 물에 넣고 끓여 액기스를 추출하는 단계(S1)상기 추출한 액기스에 한약재를 넣고 끓여 육수를 제조하는 단계(S2)선지, 소내장, 양곱창을 각각 삶은 후 먹기 좋은 크기로 절단하여 식재료를 준비하는 단계(S3)상기 준비된 선지, 소내장, 양곱창 중 어느 하나 또는 2개 이상을 콩나물과 함께 육수에 넣고 2∼5분 이상 끓이는 단계(S4) 상기 S4단계 진행과정 중에 또는 S4단계 직후에 제조한 해장국에 양념을 첨가하는 단계(S5)
