Name: Cream of Cabbage Soup
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 cups water -; 2 tablespoons chicken bouillon granules -; 3 cups diced peeled potatoes -; 1 cup finely chopped onion -; 1 cup diced peeled rutabaga -; 1/2 cup diced carrots -; 6 cups chopped cabbage -; 1 cup chopped celery -; 1/2 cup chopped green pepper -; 1 garlic clove, minced -; 1 teaspoon salt -; 1 teaspoon dill weed -; 1 cup butter -; 1 cup all-purpose flour -; 2 cups milk -; 2 cups chicken broth -; 1/2 pound process cheese (Velveeta) -; 1/2 teaspoon dried thyme -; Pepper to taste -; Additional milk, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cream of Cabbage Soup

1. 4 cups water -

2. 2 tablespoons chicken bouillon granules -

3. 3 cups diced peeled potatoes -

4. 1 cup finely chopped onion -

5. 1 cup diced peeled rutabaga -

6. 1/2 cup diced carrots -

7. 6 cups chopped cabbage -

8. 1 cup chopped celery -

9. 1/2 cup chopped green pepper -

10. 1 garlic clove, minced -

11. 1 teaspoon salt -

12. 1 teaspoon dill weed -

13. 1 cup butter -

14. 1 cup all-purpose flour -

15. 2 cups milk -

16. 2 cups chicken broth -

17. 1/2 pound process cheese (Velveeta) -

18. 1/2 teaspoon dried thyme -

19. Pepper to taste -

20. Additional milk, optional -

How to cook deliciously - Cream of Cabbage Soup

1. Stage

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. 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.