Cream Of Cabbage Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Leeks1/4 Ounce, dehydrated
 1/8 ounce dehydrated green or red bell pepper rings
 1/2 ounce dehydrated mushroom slices
 Cabbage1/2 Ounce, dehydrated
 2 to 3 tablespoons rendered chicken fat and/or butter
 3 to 4 cups stock or broth
 Crumbled mixed dried herbs
 Milk1 Cup (16 tbs)
 Lemon juice1 Teaspoon
 Black pepper salt1 To taste
 Minced fresh parsley

Directions

Reconstitute vegetables, drain and reserve liquid.
Chop vegetables and cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid,stock and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Puree and reheat with milk, lemon juice and salt and pepper.
Adjust seasonings.
Garnish with parsley.
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