French Cabbage Soup from Door County, WI

Recipe by PanNan
READY IN: 1hr
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 smoked 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.
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