Old Fashioned Cabbage Soup
Submitted by Norina, CSA Member
Recipe By : Bernard Clayton, Jr.
Source: “The Complete Book of Soups and Stews”
1 Cup Chopped Onions
1 Cup Diced Celery
4 Tablespoons Butter — plus 1
1 Tablespoon Butter — to Sauté mushrooms
1 Pound Cabbage — about 1/2 solid white head
1 Tablespoon Minced Parsley
6 Tablespoons Flour
8 Cups Low Sodium Chicken Broth
12 ounces Mushrooms — sliced including stems,
1/2 lb good quality frankfurters sliced 3/8 inch diagonally. (If you don’t have a good quality frankfurter use Portuguese sausage or kielbasa)
8 Ounces Frozen Peas
Salt — if desired
Pinch Fresh Ground Pepper
Cook Onions and celery in 4 tablespoons of butter over medium heat in lg (4qt) covered saucepan, until tender and translucent, about 10 minutes.
Cut cabbage into quarters, cut away core and slice into 3/8 inch shreds. Add the cabbage and parsley to the saucepan and continue to cook, covered, for 10 additional minutes. The cabbage will shortly wilt and collapse among the other vegetables.
Stir in the 6 tablespoons of flour and cook for 2 or 3 minutes.
Pour in the stock, bring to a simmer and cook for 30 minutes. Stir well to blend the flour with the stock.
Sauté the mushrooms in 1 tablespoon of butter and set aside.
Ten minutes before the soup is done add the frankfurters or sausages, cooked peas and mushrooms. Bring to a boil, reduce heat and simmer for about 10 minutes. Season with salt & pepper if desired.
The soup may be prepared several hours or a day or so in advance. Reheating seems only to make it better. Serve in a hot heated tureen and ladle into heated individual soup plates.
Makes 16, 1 cup Servings
“The Complete Book of Soups and Stews”