Creamed Cabbage Soup recipe
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Ingredients
- ¼ cup butter 1 ½ cups chopped celery 1 ½ cups chopped onion 7 fluid ounces chicken broth 1 ½ gallons water 2 pounds cabbage, cut into 1-inch squares 1 tablespoon celery salt 1 ½ teaspoons dried oregano 1 ½ teaspoons ground thyme 1 ½ teaspoons garlic powder ½ teaspoon salt ½ teaspoon ground black pepper 6 tablespoons butter 1 cup all-purpose flour 1 tablespoon all-purpose flour 2 quarts milk, or more to taste 6 slices American cheese
Nutrition Info
- 293.1 caloriescarbohydrate: 23.7 gcholesterol: 52.1 mgfat: 17.6 gfiber: 2.9 gprotein: 11.3 gsaturatedFat: 11 gservingSize: -sodium: 924.8 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Creamed Cabbage Soup
Directions
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Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture, bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes.
Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.