Tomato and cabbage soup

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted Butter
2 cups Fresh Cabbage; Coarsely Chopped
2 cups Water
1 teaspoon Salt
2 tablespoons All-purpose Flour
¼ cup Cold Water
2 mediums Tomatoes; Peeled; Sliced and Coarsely Chopped
1 teaspoon Dried Parsley
½ teaspoon Dried Basil
½ teaspoon Celery Salt
⅛ teaspoon Garlic Salt
⅛ teaspoon Black Pepper
3 cups Milk

Directions

Melt butter in a large saucepan over medium heat. Add cabbage and cook gently to soften, stirring occasionally for about 3 to 5-minutes. Add 2 cups water and salt. bring to a boil, then reduce heat and simmer for 5 to 8-minutes. Increase heat slightly and bring back to a slow boil.

Shake flour and ¼ cup water together in a covered blending cup or small jar with a tight-fitting lid. Stir into boiling cabbage slowly, until thoroughly mixed. Add tomatoes and all seasonings. Turn down heat and simmer gently for 8 to 10-minutes, stirring often. Add milk and gently stir soup to combine. Heat to a scalding (nearly to the boil). Remove soup from heat and ladle into warmed serving bowls. Serve immediately.

Liz C. Posted by Elizabeth Christian to the Fidonet Recipes echo 2-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98, converted by MM_Buster v2.0l.

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