Cream Of Cabbage Soup Recipe
Ingredients
| Leeks | 1/4 Ounce, dehydrated | |
| 1/8 ounce dehydrated green or red bell pepper rings | ||
| 1/2 ounce dehydrated mushroom slices | ||
| Cabbage | 1/2 Ounce, dehydrated | |
| 2 to 3 tablespoons rendered chicken fat and/or butter | ||
| 3 to 4 cups stock or broth | ||
| Crumbled mixed dried herbs | ||
| Milk | 1 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Black pepper salt | 1 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.
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.
Chef
