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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Shredded cheddar cheese adds flavor to this smooth-as-silk soup that's loaded with good-for-you cabbage, carrots, lima beans and potatoes. This filling dish is always a crowd pleaser on cold winter days, Dana Worley of Lebanon, Tennessee reports. Ingredients:
1 large onion, chopped |
5 tablespoons butter, divided |
2 cups water |
2 cups shredded cabbage |
1-1/2 cups frozen lima beans, thawed |
1 cup sliced carrots |
1 cup diced peeled potatoes |
1 tablespoon chicken bouillon granules |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
2 cups milk |
1 cup half-and-half cream |
1-1/2 cups (6 ounces) shredded cheddar cheese |
minced fresh parsley |
Directions:
1. In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
2. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley. Yield: 8 servings.
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