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| Caraway Cabbage Soup
3 tablespoons of butter or margarine
1 head ( 2 pounds) of cabbage, coarsely chopped
5 cups of chicken stock
1 teaspoon of caraway seed
1/4 teaspoon of pepper
1 can or bottle ( 12 ounces) of beer
1/2 cup of flour
1 cup of cream, half and half or milk
salt |
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Melt the butter, add cabbage. Cook slowly, stirring often until limp. Add stock, caraway seed and pepper. Cover and simmer for 1 hour, adding beer during the last 10 minutes. Mix flour and a little cream to a smooth paste, add remaining cream. Stir into soup. Cook, stirring constantly, until bubbly and slightly thickened. Season to taste with salt. 12 cups 8 - 12 servings.
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