Cream of Cabbage Soup
Category: Soups
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Serves/Makes: 12
Ready in: 30-60 minutes
- 4 cups water
- 2 tablespoons chicken bouillon granules
- 3 cups diced and peeled potatoes
- 1 cup finely chopped onions
- 1 cup diced and 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 clove garlic, 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 processed American cheese product, 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, then cover and simmer for 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 for 5 minutes. Thin with milk, if necessary.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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