From the Old Farmers Almanac 1/29/08

It’s true: Hot chicken soup and lots of garlic help to reduce cold symptoms. Modern science now backs that up. Try Granny’s Best Chicken Soup from our archives.

And some studies suggest that virtually any way to inhale steam is beneficial. So, savoring a steaming cup of herbal tea may be a good idea.

Other home remedies said to prevent colds in the first place are: garlic, onions, thyme, sage, and vitamin C, used regularly. Or, if you dare, a daily sandwich of whole wheat bread, raw yellow onion, a half-inch of horseradish, slice of meat, cheddar cheese, and brown mustard. According to old-timers, this really works!

Sincerely,
The Old Farmer’s Almanac
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Looking for something special to serve friends who just drop in? Try this fruity glogg, a traditional Scandinavian drink, prepared here without alcohol
Yield: Makes 10 to 12 servings.

1 6-ounce can frozen lemonade concentrate, reconstituted
1 6-ounce can frozen raspberry concentrate, reconstituted
4 cinnamon sticks
1/8 teaspoon cloves
4 cardamom pods
1/4 cup raisins (optional)
3 tablespoons sugar
1 orange, sliced
1 lemon, sliced

Combine all ingredients except for the fruit slices, and heat to steaming. When ready to serve, float citrus slices on top.
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Make a cup of hot chocolate from scratch, and you will never want to go back to the prepackaged stuff.

Yield: 3 servings

1-1/2 cups milk
1/2 cup light cream
3 tablespoons brown sugar
1/2 teaspoon cinnamon, plus a pinch to garnish
1-1/2 teaspoons vanilla
Pinch salt
3 ounces semisweet chocolate, roughly chopped
Whipped cream

Combine ingredients over medium heat until chocolate melts. Serve with whipped cream and garnish with cinnamon.
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A delicious hot soup for a cold day. Uses root vegetables in season and a pear.

Yield: 6 servings

Inspired by a traditional Finnish recipe, this soup is delicious served either as an appetizer or as a main course with a hearty dark bread and a sharp cheese.

2 tablespoons olive oil
1 medium-size onion, chopped
3 medium-size parsnips, peeled and sliced
4 to 5 medium-size carrots, sliced
1 sweet potato, peeled and sliced
1 ripe pear, peeled, cored, and chopped
2 cans (14 ounces each) chicken or vegetable broth
2 cups water
1/2 cup white wine or apple cider (or juice)
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin

In a large saucepan or stockpot, heat the olive oil over medium-high heat. Add the onion, parsnips, carrots, sweet potato, and pear and saute for 10 to 15 minutes. Add the broth, water, wine, and all the spices. Simmer for 20 minutes. Let cool slightly, then puree in a food processor or blender until smooth. Serve hot.
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Chicken stock with many healthy vegetables. Serve hot with a slice of crusty bread
Yield: Makes 8 servings.

2 teaspoons olive oil
1 cup peeled, sliced carrots
1 cup peeled, chopped onions
1 cup peeled, sliced leeks
1/2 cup sliced celery
1 teaspoon fresh (or 1/2 teaspoon dry) thyme
2 pounds mushrooms, sliced
6 cups chicken broth
salt and pepper, to taste
4 teaspoons minced chives, for garnish

Heat oil, add vegetables (except mushrooms) and saute. Stir in thyme and mushrooms and cook 5 minutes. Add broth and seasonings. Simmer covered for 30 minutes. Puree soup in a blender and serve hot, garnished with chives. (If desired, the mushrooms can be sauteed separately and added after the soup is pureed.)