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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin Ingredients:
4 cups water |
2 tablespoons chicken bouillon granules |
3 cups diced peeled potatoes |
1 cup finely chopped onion |
1 cup diced peeled rutabaga |
1/2 cup diced carrots |
6 cups chopped cabbage |
1 cup chopped celery |
1/2 cup chopped green pepper |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon dill weed |
1 cup butter |
1 cup king arthur unbleached all-purpose flour |
2 cups milk |
2 cups chicken broth |
1/2 pound process cheese (velveeta) |
1/2 teaspoon dried thyme |
pepper to taste |
additional milk, optional |
Directions:
1. In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed. Yield: 12-14 servings (about 3-1/2 quarts).
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