Creamy German Cabbage and Smoked Sausage Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 46:10

    [10] “Be still, and know that I am God.

        I will be exalted among the nations,

        I will be exalted in the earth!”

2 T butter

1 onion , chopped

1 large carrots, chopped 

1 rib celery, chopped

1 T roasted garlic 

2 c shredded cabbage

1 microwaved potato cut into cubes

1 stick smoked sausage cut into thin rounds 

1 t dried thyme

1 salt

1/2 t freshly ground black pepper

1 t tarragon 

1 T AP flour

1 bay leaf

1 qt chicken bone broth

1/2 qt water

1 T chicken base

1 cup heavy cream

1 t chopped parsley 

 

Melt the butter in a Dutch oven

Add the veggies and seasonings.

Stir in the flour and cook for 5 minutes. Stir in the chicken broth, chicken base and add the bay leaf. 

Bring to a light boil, reduce the heat to medium, cover, and simmer for 30 minutes.

Stir in the cream.

Add salt and pepper to taste. 

Discard the bay leaf.

Add the parsley.