Creamy Gorgonzola Cabbage Soup
- 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.
- 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.
- 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.
- To serve, remove bay leaves. Spoon into serving bowls. Top with rye bread strips. Makes 12 servings.
From the Test Kitchen
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 Facts (Creamy Gorgonzola Cabbage Soup)
- Per serving:
- 157 kcal ,
- 9 g fat
- (5 g sat. fat ,
- 23 mg chol. ,
- 720 mg sodium ,
- 10 g carb. ,
- 4 g fiber ,
- 9 g pro.