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Cream Of Cabbage Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 cups chicken broth (or 4 cps water and 2 Tbsp chicken bouillon)
3 cups diced potatoes
1 cup finely chopped onion
1 cup diced peeled yellow turnip
1/2 cup diced carrot
6 cups chopped cabbage
1 cup chopped celery
1/2 cup chopped green pepper
1 garlic clove-minced
1 tsp salt
1 tsp dill weed
1 cup margarine or butter
1 cup all purpose flour
2 cups milk
2 cups chicken broth
1/2 lb cheese (american or cheddar work well)
1/2 tsp dried thyme
pepper to taste
additional milk if needed


Bring first 4 cups of chicken broth to boil. Add potatoes, onion, turnip, & carrots. Reduce heat, cover and simmer 5 minutes. Add cabbage, celery, and green pepper, simmer uncovered 5 minutes. Add garlic, salt, and dill.


In separate saucepan melt butter, stir in flour, cook and stir over medium heat until golden brown. Gradually add milk & 2 cups of broth, stir until smooth. Add cheese, thyme, & pepper, cook on low until cheese melts.


Stir into veggie mix. Simmer for 5 minutes. Thin with milk if needed.


Pairs Well With


Notes

My Grandmother had gotten this recipe from a magazine and passed it on to me. It is one of my favorites.

This sounds like a great dish for a cold day -- I'll try it soon. Thanks, Bonjody

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