Bronchitis Broth Recipes

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BRONCHITIS BROTH



Bronchitis Broth image

I make this when I'm feeling fine so that when I'm not, it's in the freezer ready to go. This soup recipe comes from "Tonics" by Robert A. Barnett. As the original recipe states, "...the soup is delicious even if your breathing is fine."

Provided by AlaskaStephanie

Categories     Clear Soup

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1 medium onion, peeled
1 lb carrot
1 bunch celery, with leafy tops
1 tablespoon olive oil
1 tablespoon curry powder
1/2-1 teaspoon cayenne (or to taste, I like a little less cayenne personally)
12 cups low-sodium canned chicken broth
2 heads garlic, cloves lightly smashed, peeled and thinly sliced
5 dried red chili peppers
2 teaspoons kosher salt
fresh ground pepper
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 bunch fresh basil (optional)
1 bunch fresh parsley leaves
1 squeeze fresh lemon juice

Steps:

  • Chop the onion, carrots, and celery into bite-size pieces.
  • Heat the oil in a soup pot over medium heat.
  • Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown.
  • Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.
  • Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using.
  • Cover the pot, bring to a boil, and reduce the heat to a high simmer.
  • Cook for 15 to 20 minutes, until the garlic is soft but not mushy.
  • Fish out the chili peppers with a slotted spoon.
  • Add the lemon juice; taste for seasoning, and add more pepper if you like.
  • Serve hot and feel better!

Nutrition Facts : Calories 196.7, Fat 6.1, SaturatedFat 1.5, Cholesterol 3.8, Sodium 2874.4, Carbohydrate 17, Fiber 3.5, Sugar 6, Protein 18.9

TRADITIONAL SCOTCH BROTH



Traditional Scotch Broth image

Granddad comes every Sunday for dinner and he has got to have his soup. This was a special request as it reminds him of his childhood. In the old days, the lamb was cooked and removed from the pot, then the soup was made. The lamb that made the stock, was then served as the main course, with veg, if you were lucky. You can't make Scotch Broth, without the lamb it just wouldn't be Scotch Broth. Prep time, does not include the overnight soaking, and cooking time excludes, the making of the stock. If you brown your lamb first you will get more flavour.

Provided by Tea Jenny

Categories     Vegetable

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 liters water
lamb bones or a piece lamb
50 g barley
1 medium onion, diced
175 g carrots, diced
100 g potatoes, diced
150 g leeks, chopped
50 g peas
salt and pepper

Steps:

  • The night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(I only use some water in the crock pot and add the rest to the cooking pot later).
  • Put stock in large soup pot and season.
  • Add barley and bring to the boil.
  • Add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat.
  • Add peas and simmer for another 5 to 10 minutes.
  • Serve with some crusty bread and enjoy.

Nutrition Facts : Calories 87.6, Fat 0.4, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 19.3, Fiber 4, Sugar 4.2, Protein 2.7

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