Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion (, chopped)
  • 2 large carrots (, diced)
  • 2 large ribs celery (, diced)
  • 2 cloves garlic (, minced)
  • 1 large head green cabbage (, roughly chopped)
  • 14 ounces quality smoked kielbasa sausage (, sliced in 1/8 thick rounds)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed caraway seeds
  • 4 tablespoons all-purpose flour
  • 1 bay leaf
  • 4 cups quality chicken broth
  • 1 tablespoon chicken bouillon base ((e.g., Better Than Bouillon, or two bouillon cubes))
  • 1 cup heavy cream
  • chopped parsley for garnish

Instruction

  • Melt the butter in a heavy stock pot or Dutch oven and cook the onions until soft and translucent, 5-7 minutes. Add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another minute. Add the cabbage and cook for until slightly softened, about 5 minutes.  Add the kielbasa, thyme, salt, pepper, and crushed caraway seeds. Stir in the flour and cook for 2 minutes. Stir in the chicken broth and add the bay leaf. Bring to a boil, reduce the heat to medium, cover, and simmer for 30 minutes.Stir in the cream and heat through (don't boil). Add salt and pepper to taste. Discard the bay leaf.Serve hot, garnished with some chopped parsley if desired. This soup tastes even better the next day.