• 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

1. 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.
2. 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.
3. Stir into veggie mix. Simmer for 5 minutes. Thin with milk if needed.

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