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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GINGER SOUP (TO KICK THAT COLD TO THE CURB) Recipe

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This recipe for GINGER SOUP (TO KICK THAT COLD TO THE CURB) is from From The Kitchen of Olevia Jane Hembree Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 inch piece of fresh ginger (sliced thinly)
4 green onions sliced into medium sized pieces
1 - 2 garlic cloves peeled and chopped (you can also use a garlic press)
6 c. chicken bone broth (you can also use regular chicken stock)
Mushrooms (optional)
Directions:
Directions:
1. Place ginger, onions, garlic and mushrooms (if you choose) in a pot and add a small amount of broth.
2. Simmer until ingredients are softened,
3. Add the rest of the stock and bring to a boil.
4. Reduce heat to a simmer and cook for 20-30.
Sip on broth throughout the day. This broth/soup can be stored in the refrigerator easily for a few days. You can also eat the ginger pieces if you like for some extra heat.

 

 

 

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