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Cream of Cabbage Soup II
Darlene Gaska, Columbus

4 cups water
2 Tbsp. chicken bouillon granules
3 cups peeled and diced potatoes
1 cup finely chopped onion
1 cup peeled and diced 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 tsp. salt
1 tsp. dill weed
1 cup butter or margarine
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound process American cheese, cubed
1/2 tsp. 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; 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. Serves 12–14.

 


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