Kielbasa Soup Micale Kathy Virgin

A good fall soup or spring well, winter too

1 cup chopped carrots

1 cup chopped celery

2 tbs. Butter

4 leeks (I use 1 cup br onion), cut into 1/2 inch pieces

2 cups shredded cabbage

2 quarts chicken stock (reserve 1 cup)

5 tbs. Flour

2 cups potatoes, cut into 1/2-inch cubes

1/2 tsp. Marjoram (1 Tsp.) also added 1 tsp thyme

2 cups polish kielbasa (about 3/4 pound), skinned and thinly sliced

salt and white pepper to taste

minced parley and dill for garnish

In a large kettle or Dutch oven sauté carrots and celery in the butter until vegetables are softened.

Add leeks (onions) and cabbage and sauté 3 minutes. Stir in chicken stock, bring to a boil and

simmer 15 minutes. Add potatoes and cook an additional 10 minutes.

Whisk the flour into reserved broth until smooth. Add to soup stirring constantly to prevent lumps. Stir until thickened. Stir in kielbasa and simmer 15 minutes or until vegetables are tender. Add salt and white pepper to taste. Garnish each serving with minced dill and parsley.