Cream Of Cabbage Soup Recipe
Ingredients
1/4 ounce dehydrated leeks
1/8 ounce dehydrated green or red bell pepper rings
1/2 ounce dehydrated mushroom slices
1/2 ounce dehydrated cabbage
2 to 3 tablespoons rendered chicken fat and/or butter
3 to 4 cups stock or broth
Crumbled mixed dried herbs
1 cup milk or half-and-half cream
1 teaspoon fresh lemon juice, or to taste
Salt and black pepper 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.
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