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by Tina

Cold and flu soup recipe

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Sauté 6 crushed cloves of garlic in 1 tsp. vegetable oil until golden. Pour in a quart of beef or chicken stock and bring to a boil. Reduce heat and whisk in 2 egg whites. Beat together 2 egg yolks and 2 Tbls. distilled white vinegar; pour this mixture into the soup. Season with salt and pepper.






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