The WE2's Posted December 10, 2014 Share Posted December 10, 2014 (edited) "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. Edited December 10, 2014 by The WE2's Quote Link to comment
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