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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe from a friend who found it in the Canadian Living magazine. It is my special soup that I serve on special occasions and to guests . Everyone loves it. Ingredients:
3 cups chicken broth |
2 cups shredded cabbage |
2 medium potatoes, pared and diced (about 1 pound) |
2 tablespoons butter |
1 cup chopped leek |
3 tablespoons all-purpose flour |
3 cups half-and-half, divided |
2 teaspoons dijon mustard |
3/4 teaspoon worcestershire sauce |
1/2 teaspoon caraway seed |
1/4 teaspoon pepper |
1/8 teaspoon salt |
2 -3 drops tabasco sauce |
Directions:
1. In a large saucepan, heat broth over medium heat.
2. Add cabbage and potatoes.
3. Cover and simmer about 10 minutes until potatoes are tender.
4. In a large skillet, over medium heat melt butter.
5. Add leeks and cook until tender.
6. Stir in flour (into leek mixture) and cook 2-3 minutes.
7. Add 1 cup half and half to the broth mixture.
8. Add leek mixture to broth mixture.
9. Add remaining ingredients.
10. Stir in remaining 2 cups half and half.
11. Cook over low heat 10-15 minutes.
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