Lunch: Cream of Cabbage Soup Recipe

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

Instructions

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.

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