Cabbage Patch Soup

• 5 strips bacon, diced
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1/4 c. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 c. chicken broth
• 2 c. shredded cabbage
• 1 c. chopped, pared carrots
• 1/2 bay leaf
• 1 c. frozen peas, thawed
• 3/4 dairy sour cream (optional)
• 2 Tbsp. chopped fresh parsley

1. Fry bacon in 3-quart saucepan over medium heat until crisp, about 6 minutes.
2. Remove with slotted spoon and drain on paper towels.
3. Drain all but 2 tablespoons drippings from saucepan.
4. Add onion and celery to drippings and saute over medium heat 5 minutes or until tender.
5. Blend in flour, salt and pepper.
6. Gradually stir in chicken broth.
7. Cook over high heat, stirring constantly until mixture comes to boil, about 3 minutes.
8. Add cabbage, carrots and bay leaf.
9. Reduce heat to low.
10. Cover and simmer 10 minutes or until vegetables are tender.
11. Stir in peas and cook 3 minutes more or until tender.
12. (Stir some of the hot mixture into sour cream. Then stir sour cream mixture back into saucepan.
13. Remove from heat.)
14. Serve garnished with parsley and bacon.
15. Range top:
16. 27 minutes cooking time.

bacon, onion, celery, flour, salt, pepper, chicken broth, cabbage, carrots, bay leaf, frozen peas, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255099 (may not work)