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Creamed Cabbage Soup

 made it  |  0 reviews   |   photos

"My mom used to make this when I was a kid. It's great on a winter day, or any time of the year!"
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1 h 20 m servings 293 cals
Original recipe yields 12 servings (4 quarts)

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  1. Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture; bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes.
  2. Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
  3. Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.

Nutrition Facts

Per Serving: 293 calories; 17.6 g fat; 23.7 g carbohydrates; 11.3 g protein; 52 mg cholesterol; 925 mg sodium. Full nutrition

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