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Directions: Cut sausage in half lengthwise and slice.
In a large soup pot, bring broth, cabbage and onion to a boil.
Reduce
heat; cover and simmer for about 10 to 15 minutes or until cabbage is tender.
Add sausage; heat through.
In a small bowl, combine flour, salt, pepper and melted butter.
Pour about a cup or two of the hot broth into the flour mixture, mixing well.
Add the flour mixture to the soup pot, stirring well.
Gradually add milk to the soup, stirring until mixture thickens; add chopped Velveeta.
Cook and stir for about 2 minutes.
Yield: 8 servings.
| Ingredients:
48 Ounce(s) chicken broth
12 (1 medium) chopped cabbage
1 medium, chopped onion
1 smoked sausage
1/4 melted butter or margarine
163/625 Pound(s) flour
1/4 Ounce(s) salt
417/10000 Ounce(s) black pepper
1/4 Quart(s) half & half or milk
1 chopped velveeta cheese |
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