Cream Of Cabbage Soup
|Dehydrated leeks||1⁄4 Ounce|
|Dehydrated bell pepper rings||1⁄8 Ounce (Green / Red Colored)|
|Dehydrated mushroom slices||1⁄2 Ounce|
|Dehydrated cabbage||1⁄2 Ounce|
|Rendered chicken fat/Butter / both||2 Tablespoon|
|Stock/Broth||4 Cup (64 tbs)|
|Crumbled mixed dried herbs||1 Teaspoon|
|Milk/Half and half cream||1 Cup (16 tbs)|
|Fresh lemon juice||1 Teaspoon (Adjust Quantity As Per Taste)|
|Black pepper||To Taste|
|Minced fresh parsley||1 Tablespoon|
Reconstitute vegetables, drain and reserve liquid.
Chop vegetables and cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid,stock and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Puree and reheat with milk, lemon juice and salt and pepper.
Garnish with parsley.