Cream of Cabbage Soup
4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onions
1 cup diced peeled rutabaga or summer squash
1/2 cup diced carrots
6 cups chopped cabbage
1 cup chopped celery
1/2 cup chopped green bell pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried dill weed
1 cup butter
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound process American cheese, cubed
1/2 teaspoon dried thyme
Pepper to taste
Additional milk, optional
In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add
potatoes, onion, rutabaga and carrots. Reduce heat, cover and simmer 5
minutes.
Add cabbage, celery and green pepper. Simmer, uncovered, for 5 minutes
or until vegetables are crisp-tender. Add garlic, salt and dill.
In a saucepan, melt butter. Stir in flour and cook over medium heat,
stirring, until golden brown. Gradually add milk and broth, stirring
until smooth. Add cheese, thyme and pepper. Cook on low heat until
cheese melts. Stir into the vegetable mixture. Simmer 5 minutes. Thin
with milk, if necessary.
Yield: 12 to 14 servings (3 � quarts) |