I posted this soup recipe

[pipoman]

in another thread where it will likely be deleted as off topic. I have never written out this recipe, so as not to waste the effort of writing it out I will post it here too. I have many soup recipes floating around in my head, this one is one of my customer's favorites.

Cheesy Cabbage and Sausage Soup

1 med head green cabbage coarsely shredded
1 medium yellow onion slivered
10 Green Onions cut into rings
1 red bell pepper diced small
1 qt chicken stock
1 qt whole milk
1 lb shredded cheddar
1/4 lb blue cheese crumbles
1 1/2lb velveta cheese cubed
1/2 c canola salad oil
1 stick butter (not margarine)
1/2 c flour
1 lb German sausage links (any smoked sausage will work as will bratwurst)


in a 6 qt stock pot melt butter, when melted add the slivered onion, cook until the onion becomes clear. Add shredded cabbage and cover. Stir every 1 to 2 minutes. The idea here is to soften the cabbage and to lightly brown a few of the shreds, this should take around 8 to 10 minutes. Combine the milk, red pepper and chicken stock and add to the pot. Bring to a simmer. If the sausage is raw slice it and brown it through in a skillet, set aside. When the pot comes to a simmer add all of the cheese. Stir until the cheese melts. The blue cheese will not melt completely. When melted add the drained sausage. Combine the canola and flour, stir until smooth. Add the green onions. Bring the soup back up to a very light boil. Reduce heat and slowly add the oil/flour mixture until desired thickness. Don't over thicken, it should be just the right soup thickness. You shouldn't need salt, but taste and salt if needed. Simmer 10 minutes and serve with crusty bread. It is delicious!

This is my own recipe..not something I pulled off the web. Enjoy, and Happy Holidays!

[GardeningGal]

1. This sounds pretty good.

I'm going to have to try it when it looks like we're in for some cold weather. I love soup when it's really cold out.

[pipoman]

2. The people I serve

are largely Low German and Russian heritage people...big cabbage eaters. ;)

[pipoman]

3. Here is another soup recipe

I developed. The first time I made this very simple soup my grocery truck was very late arriving with the supplies I needed to make the soup I intended to make that day. This soup could be vegetarian by using vegetable stock in place of chicken stock.

Creamy Onion Soup


4 large yellow onions slivered
1 large clove garlic pressed or finely diced
16 oz chicken stock (or vegetable stock)
16 oz water
1/2 c white wine
1/2 c canola oil
1/2 stick butter
3/4c flour
16 oz 2% milk
1/2 t crushed or coarse ground black pepper
1/2 c heavy cream
1/4 t lemon juice (optional)


Heat 1/2 c canola and the 1/2 stick of butter in a stock pot over low heat. When melted and the foam dissipates add the onion and garlic and increase heat and saute until the onions are tender. Add the flour stirring as you add until the oil is absorbed. Mix chicken stock, water, and wine then add slowly stirring as you add. Add the milk. bring to just below boiling, when the surface begins to steam. Do not boil, a light simmer should be reduced slightly. Stir regularly. Add the pepper. The soup should be a hearty consistency. If it should be thicker combine a tablespoon of flour and a tablespoon of canola oil then add slowly to the soup as you stir, if it should be thinner add water. Taste, if it is too sweet add a bit of lemon juice. Some onions have more sugar in them than others. Add the heavy cream at the very end. This soup should be just slightly sweet. This is another recipe I have never written out before. I am asked for this recipe often when I serve it.

Anyone else have favorite soup recipes?

[Delphinus]

4. This sounds good.

Someone else posted a French Onion Soup recipe that sounded great too!

[NMDemDist2]

5. I use my journal for recipes

and these look like keepers for sure

:hi:

[blue neen]

6. This sounds delicious.

Do you think the recipe would work well halved?

[pipoman]

8. Sure,

I quartered it when I posted it... :hi:

[Arkansas Granny]

7. That sounds really good. I'll have to try this one. Thanks!

[Arkansas Granny]

9. I made this soup today at work and it was very good. Some of the guys

I work with who don't like cabbage had second helpings. I used a couple of homemade andoui sausages, compliments of one of our guys who makes his own. It's a very pretty soup, too, with the red pepper and green onion.

I made one change to your recipe. I heated the oil and butter together in my pan, wilted the onion and cabbage in it and then sprinkled the flour over that and mixed it in before adding the liquids. Worked great. When I make it again, I think I will cut back on the cheese a little bit, however. It sort of overpowered the cabbage.