Cream Of Cabbage Soup

• 10 c. coarsely cut cabbage (2 1/2 to 3 lb. head cabbage)
• 1/2 tsp. caraway seed
• 1/3 c. margarine
• 1/4 c. chopped onion
• 1/4 tsp. white pepper
• 1/2 c. chopped celery
• 1 (13 3/4 oz.) can chicken broth
• 4 c. milk
• 1 tsp. salt
• 1/3 c. flour

1. Combine cabbage, celery, onion, broth, salt, seed and white pepper in a large saucepan.
2. Heat to boiling over medium heat; simmer for 10 minutes.
3. Stir to keep from sticking.
4. Remove from heat.
5. Do not drain.
6. In second large pan, melt butter or margarine.
7. Blend in flour.
8. Gradually stir in milk.
9. Cook over medium heat, stirring constantly, until thickened and reaches a boiling point.
10. Add cabbage mixture with liquid.
11. Season as desired with salt and pepper.
12. Makes about 2 quarts.
13. Makes 8 to 10 servings.

cabbage, caraway seed, margarine, onion, white pepper, celery, chicken broth, milk, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468853 (may not work)