Smoked Sausage and Cabbage Soup

• 1/4 cup grapeseed oil
• 2 cups diced carrot
• 2 cups diced celery
• 2 cups diced yellow onion
• 2 tablespoons chopped garlic
• 1 small head green cabbage, shredded
• 1 pound Polish kielbasa, diced
• 1/4 cup whole-grain mustard
• 3 quarts chicken broth
• 6 tablespoons unsalted butter
• 3 ounces all-purpose flour
• Kosher salt and black pepper

1. In a large soup pot, heat the oil over high heat.
2. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes.
3. Add the garlic and saute for another 1 to 2 minutes.
4. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes.
5. Add the kielbasa and mustard and then add the chicken broth.
6. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
7. In a bowl, mix together the butter and flour to form a buerre manier.
8. Whisk the buerre manier into the soup and simmer for 20 minutes.
9. Season with salt and pepper.

grapeseed oil, carrot, celery, yellow onion, garlic, green cabbage, kielbasa, wholegrain mustard, chicken broth, unsalted butter, flour, kosher salt

Taken from www.foodnetwork.com/recipes/robert-irvine/smoked-sausage-and-cabbage-soup.html (may not work)