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Tomato and Cabbage Soup

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2 tablespoons unsalted butter
2 cups fresh cabbage; coarsely chopped
2 cups water
1 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup cold water
2 medium tomatoes; peeled, sliced and coarsely chopped
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
3 cups milk


Melt butter in a large saucepan over medium heat. Add cabbage and cook gently to soften, stirring occasionally for about 3 to 5-minutes. Add 2 cups water and salt. bring to a boil, then reduce heat and simmer for 5 to 8-minutes. Increase heat slightly and bring back to a slow boil.

Shake flour and 1/4 cup water together in a covered blending cup or small jar with a tight-fitting lid. Stir into boiling cabbage slowly, until thoroughly mixed. Add tomatoes and all seasonings. Turn down heat and simmer gently for 8 to 10-minutes, stirring often. Add milk and gently stir soup to combine. Heat to a scalding (nearly to the boil). Remove soup from heat and ladle into warmed serving bowls. Serve immediately.

Makes 6 servings

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