Friday, January 6, 2012

Cabbage Soup

Ingredients
1 cup chopped onion
2 tbsp. butter
2 cups shredded cabbage
1 (10 oz.) package frozen lima beans, cooked and drained
 1 cup sliced carrots
1 cup diced potatoes
1 cup chicken broth
1/2 tsp. salt
1/4 cup butter
1/4 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. pepper
3 cups milk
2 cups (8 oz.) shredded Cheddar cheese


Sauté onion in 2 tbsp. butter in a heavy saucepan until tender, about 3 minutes. Add cabbage, beans, carrots, potatoes, broth and salt and then cover and simmer until carrots and potatoes are tender, about 20 minutes. Meanwhile, melt 1/4-cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese, without boiling. Add vegetables with liquid to cheese soup base. Heat to serving temperature.

Additional Tips
Ready in 45 min

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post