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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My favorite soup recipe ever! My mom got this out of Country Woman magazine years ago, and I still beg her to make it for me now that I'm grown with two kids. It is simply delicious. Ingredients:
1 large onion, chopped |
5 tablespoons butter, divided |
2 cups water |
2 cups cabbage, shredded or chopped |
1 1/2 cups frozen lima beans, thawed |
1 cup carrot, sliced |
1 cup potato, peeled and diced |
1 tablespoon chicken bouillon granule |
3 tablespoons all-purpose flour |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
2 cups milk |
1 cup half-and-half cream |
1 1/2 cups cheddar cheese, shredded |
Directions:
1. In a large saucepan, saute onion in 2 tablespoons butter until tender.
2. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
3. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
4. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Reduce heat; stir in cheese until melted. Add to soup and heat through.
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