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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981. Ingredients:
1 lb fully cooked bratwursts or 1 lb fully cooked knackwurst of frankfurter, cut into 1/2 inch pieces |
2 medium potatoes, peeled and chopped |
1 medium onion, chopped |
1 small head of cabbage, shredded (4 cups) |
3 cups milk |
3 teaspoons all-purpose flour |
1 1/2 teaspoons salt |
1 dash pepper |
2 cups water |
1 cup shredded swiss cheese |
Directions:
1. In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
2. Bring to boil, reduce heat.
3. Cover and simmer for 20 minutes or until potatoes are almost done.
4. Stir in cabbage.
5. Cook 10 minutes more.
6. Stir in 2 1/2 cups of the milk.
7. Stir remaining 1/2 cup of milk into the flour.
8. Stir flour and milk into soup.
9. Cook and stir until thickened.
10. Stir in cheese until melted.
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