4 cups water rn2 tablespoons chicken bouillon granules rn3 cups diced peeled potatoes rn1 cup finely chopped onions rn1 cup diced peeled rutabaga or summer squash rn1/2 cup diced carrots rn6 cups chopped cabbage rn1 cup chopped celery rn1/2 cup chopped green bell pepper rn1 garlic clove, minced rn1 teaspoon salt rn1 teaspoon dried dill weed rn1 cup butter rn1 cup all-purpose flour rn2 cups milk rn2 cups chicken broth rn1/2 pound process american cheese, cubed rn1/2 teaspoon dried thyme rnpepper to taste rnadditional milk, optional rn
In a dutch oven or soup kettle, bring water and bouillon to a boil. add potatoes, onion, rutabaga and carrots. reduce heat, cover and simmer 5 minutes.
Add cabbage, celery and green pepper. simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. add garlic, salt and dill.
In a saucepan, melt butter. stir in flour and cook over medium heat, stirring, until golden brown. gradually add milk and broth, stirring until smooth. add cheese, thyme and pepper. cook on low heat until cheese melts. stir into the vegetable mixture. simmer 5 minutes. thin with milk, if necessary.
Yield: 12 to 14 servings (3 ½ quarts)
Source: razzledazzlerecipes.com
