Coming down with the cold I guess and need some recipe.?

Question

Gimme a Homemade recipe for a sorethroat and cough. What could I also use as a expectorant?

Answer 1

Barley-Vegetable Chowder

6 cup chicken broth or water
1/2 cup barley,short grain rice or
1/2 cup orzo (rice shape pasta)
1 medium all purpose potato
1 medium white turnip
1 each rib celery
2 large carrots
4 each scallions
1 bunch escarole or romaine lettuce
1 can white cannellini beans
1 teaspoon salt, or to taste
1/2 teaspoon black pepper

Instructions:

1. Put broth and barley in a large pot. Bring to a simmer. 2. Add each vegetable as you prepare it. Peel and dice vegetables till desired small size. 3. Bring broth to a boil, reduce heat, cover and simmer gently 30 minutes. 4. Meanwhile thinly slice scallions, rinse and coarsely chop escarole. 5. Add beans with their liquid and salt and pepper to soup. Cover and simmer 15 minutes longer. Add escarole and scallions and simmer until wilted about 2 minutes.

Makes 12 cups, 4-6 servings.

Answer 2

Eat some Otter pops or popsicles.
They will help with your sore throat.

here are some soups:
Carrot Ginger Soup Recipe courtesy Emeril Lagasse
Show: Emeril Live
Episode: Mom's Day Off


2 tablespoons butter
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced celery
1/4 cup minced ginger
1 tablespoon minced garlic
1/2 pound carrots, peeled and roughly chopped
4 to 6 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 bay leaf
1/2 cup heavy cream
1/4 cup sour cream
Chopped chives, for garnish


Set a 4-quart stock pot over medium-high heat. Add the butter and olive oil to the pot. Once the butter is melted, place the onions and celery in the pot. Sweat the vegetables until the onions are translucent, about 3 to 4 minutes. Add the ginger and garlic to the pot and cook for 30 seconds. Place all of the carrots in the pot and cook, stirring occasionally, until the carrots are lightly caramelized and start to soften, about 7 to 8 minutes. Add the stock, salt, pepper and bay leaf to the pot and bring to a boil, then reduce to a simmer. Cook the soup until the carrots are tender, about 20 to 25 minutes.
Remove the bay leaf from the pot and using an immersion blender puree the soup directly in the pot or in batches in a bar blender. Adjust the seasoning, add the heavy cream to the pot.

To serve, garnish with 1 tablespoon of sour cream per serving and a sprinkling of fresh chives.


Chicken Noodle Soup Recipe courtesy Tyler Florence
Show: Food 911
Episode: Soups on!





2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.