OLD FASHIONED CABBAGE SOUP

1 small onion, chopped 2 stalks celery, diced 4 tablespoons and 1 tablespoon butter 1 pound solid head white cabbage 1 tablespoon minced parsley 6 tablespoons flour 8 cups chicken stock 6 to 8 thinly sliced mushrooms, including stems ½ pound quality frankfurters, sliced 3/8-inch diagonally (if you can’t fine good frankfurters or wieners you can use a garlic or spice-seasoned Portuguese sausage or kielbasa) 8 ounces frozen peas, cooked 1 teaspoon of salt, if desired ½ teaspoon freshly ground black pepper	Cook onions and celery in 4 tablespoons of butter over medium heat in a large (4-quart) covered saucepan, until tender and translucent, about 10 minutes. Cut the cabbage lengthwise into quarters. Cut away the tough 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 flour and cook for 2 to 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 frankfurters or sausages, cooked peas and mushrooms. Bring to a boil, reduce heat and simmer for about 10 minutes. Add salt and black pepper. The soup may be prepared several hours or a day or so in advance. Reheating seems only to make it better. Serve hot in heated tureen and ladle into heated individual soup plates. Makes 6 to 8 servings.
Serving Ideas: Serve with coarse peasant bread and plenty of butter
Comments: This is a fine soup for a 1-dish meal. It can be reheated repeatedly, which seems only to enhance its flavor.

back to: Soup Recipes