Recipe by PanNan
This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well.
Top Review by Indiana Debbie
This soup is really good. I used sausage flavored with basil and garlic and almost 2 pounds of cabbage. There was plenty of broth. I will definately make this again. Thanks for a great recipe.
- 88.74 ml butter
- 118.29 ml flour
- 236.59 ml onion, diced
- 236.59 ml carrot, diced
- 29.58 ml butter
- 1892.0 ml chicken broth
- 113.39 g Polish sausage, diced
- 236.59 ml potato, raw,peeled and diced
- 1 head chopped cabbage (about 1 lb)
- 4.92 ml chopped fresh thyme or 2.46 ml dried thyme
- salt and pepper
Directions See How It's Made
- Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
- Avoid browning.
- Set aside.
- Melt 2 tbsp butter in a stock pot, or Dutch oven.
- Add diced onions and carrots.
- Saute until tender.
- Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot.
- Stir and simmer for 20 minutes.
- Add white roux, thyme, salt and pepper to the pot.
- Stir until smooth.
- Simmer for 20 minutes.