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"FLU SOUP"


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"Flu Soup" first batch done = 4 1/2 quarts. Second batch coming up :-) Cinnamon sticks overcomes all the other "stuff" and house smells yummy anyway :-) MrWE2 got his first little tea cup...had never tasted it :-) Gotta have honey and lemon so I doused his pretty good! LOL

 

How do I make it?

 

1 very large stock pot: Add: 1 large head of cabbage, coursely chopped

5-6 large carrots, coursely chopped

4 or 5 cloves of garlic, whole

8-10 cinnamon sticks

1 small container of ginger root (I buy from Mennonite store) or you

can slice a whole root.

2 Tablespoons of course black pepper

5-6 stalks of celery, coursely chopped

3 or 4 small onions, coursely chopped

 

Add enough hot tap water to cover all the "stuff".

Bring to a boil, then simmer covered for 3 or 4 hours.

Stain into another smaller stock pot

Pour into your canning jars, quarts are my preference. I use "self-seal" lids, but you can process them with your canner according to carrots etc. but I personally don't...what could survive in this potient :-)

 

Date and label the jars when cool.

 

You can also just jar it up & keep it in your frig...I keep a jar or two in there.

 

Do we have the flu? Nope...but it's there for colds, sniffles, sinus problems, whatever you want to use it for.

 

 

 

 

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Edited by The WE2's
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