Creamy Gorgonzola Cabbage Soup
Recipe from Better Homes and Gardens

For simple buffet serving, fill a large tureen with this creamy thick soup for guests to help themselves.


Creamy Gorgonzola Cabbage Soup

by 2  people

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Servings: Makes 12 servings.
Prep Time: 35 mins
Total Time: 55 mins
Related Categories: Cabbage, Cabbage Soup, Low Calorie, Low Carb, Low Fat
 
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Ingredients
  • 3  slices
    dark rye bread
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  •  
    Olive oil or olive oil-flavor cooking spray
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  • 2  tablespoons
    finely shredded Parmesan cheese
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  • 1/2  teaspoon
    dried dillweed
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  • 2  tablespoons
    butter or margarine
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  • 1  medium head
    cabbage (1-3/4 pounds), shredded
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  • 2 
    medium onions, thinly sliced
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  • 8  ounces
    mushrooms, thinly sliced
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  • 2 
    bay leaves
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  • 2  teaspoons
    celery seed
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  • 6  cups
    chicken broth
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  • 2  tablespoons
    cornstarch
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  • 2  cups
    milk or fat-free milk
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  • 8  ounces
    crumbled gorgonzola cheese (about 2 cups)
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Directions
1.
Cut dark rye bread into 1/2-inch-wide strips. Lightly brush or spray a shallow baking pan and tops of the bread strips with olive oil or olive oil-flavored cooking spray. Sprinkle with Parmesan cheese and dillweed. Bake in a 375 degree F oven for 15 minutes or until bread is crisp. Serve warm or cool.
2.
Melt butter or margarine in a 5-quart pot or Dutch oven over medium heat. Add cabbage, onions, mushrooms, bay leaves, and celery seed. Cover and cook 10 minutes, stirring occasionally. Add chicken broth; bring to boiling. Reduce heat to medium; cover and cook 10 minutes more or until vegetables are tender.
3.
Combine cornstarch and milk; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Add 1-1/2 cups of the gorgonzola; stir just until melted. Remove from heat. Add remaining gorgonzola. Add salt and coarsely ground black pepper to taste.
4.
To serve, remove bay leaves. Spoon into serving bowls. Top with rye bread strips. Makes 12 servings.

Make-Ahead Tip
Shred cabbage, slice onions and mushrooms, and refrigerate, covered, up to 8 hours. Store bread strips, tightly covered, at room temperature for up to 1 day.
Nutrition information
Calories 157, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 23 mg, Sodium 720 mg, Carbohydrate 10 g, Fiber 4 g, Protein 9 g. Daily Values: Vitamin C 37%, Calcium 16%. Percent Daily Values are based on a 2,000 calorie diet
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