Recipe for “Flu Soup”

soup line art

 

From the WE2’s – 

 

No, we don’t have any colds or flu, but I usually make up several quarts of my “Flu Soup” just to keep on hand.  It’s worked so good for years to relieve any type of sinus/cold/flu or congestion etc.  Be sure to add your honey and lemon, AND if you like a little “nip” of vodka or whiskey.  This recipe usually makes 4 1/2 quarts, and I add more water to the cooked veggies, add more ginger & cinnamon and boil it down again for 2 or 3 more quarts.  The 2nd batch isn’t as strong, but still useful.
 
“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, coarsely chopped
5-6 large carrots, coarsely 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, coarsely chopped
3 or 4 small onions, coarsely 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 potion  :-)
 
Flu Soup a-cooking 101_1765
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.
Flu Soup jarred up

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