CREAM OF CABBAGE SOUP

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Cream of Cabbage Soup image

Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings (about 3-1/2 quarts).

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

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