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Cream of Cabbage Soup III
Deb Duncan, Janesville

1 head cabbage, cut into bite-size pieces
1 onion, chopped
2 potatoes, cut into bite-size pieces
2–3 small or 1 large can of chicken broth
1 can Carnation evaporated milk
Cornstarch
Water
Salt and pepper, to taste

In a soup pot, cook cabbage, onion, potatoes, and chicken broth until done. Add evaporated milk. Thicken with a mixture of cornstarch and water until desired thickness. Do not boil. Season with salt and pepper to taste.

 


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