Cream of Cabbage Soup
This soup has great flavor and creamy cheesy consistency.
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INGREDIENTS
Nutrition- 4cups water
- 2tablespoons chicken bouillon granules
- 3cups diced peeled potatoes
- 1cup finely chopped onion
- 1cup diced peeled rutabaga
- 1cup diced carrot
- 6cups chopped cabbage
- 1cup chopped celery
- 1⁄4cup chopped green pepper
- 1
- 1teaspoon salt
- 1teaspoon dill weed
- 1cup flour
- 2cups milk
- 2cups chicken broth
- 1⁄2
- 1⁄2teaspoon dried thyme
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DIRECTIONS
- 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 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 weed.
- In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
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