I've made this!

The ingredients needed are within the recipe below. It's easier to remember them as I recall making the soup. I recall standing on a big chair when I was just a little girl to hold the strainer for my mother.

I'd go to a poultry shop where they'd kill and de-feather a 5-lb duck. I'd also have brought along a pint-size jar with about a 1" level of *apple cider vinegar in it....they'd add the duck's blood to this.

We'd cut up the duck and put it in a large pot of water... as if you're making homemade chicken soup. Add a *medium onion, quartered, a few *large carrots, cut into about 2" lengths, and one *celery stalk, cut up. Simmer til done, same as chicken soup.

Remove meat and vegetables; set aside. Add *3-4 Tbsp flour into the vinegar & blood mixture, and mix together. Strain the blood mixture into the soup, breaking up any flour lumps that may be in the strainer. Stir soup. Add 1 or 2 large jars of *cooked prunes with juice. Return carrots to the soup. (The duck meat & onions would be part of another dinner. Eat the celery, it's good for you.)

Serve with *cooked noodles and/or *sour cream.