Cooking With Margaret

Wonderful soup that’s great for leftovers, as well!  Cream of Chicken Soup Serves 6-8 Ingredients 3/4 c butter 3/4 c flour  1- 12oz can of evaporated milk  1/3 c milk 6 c chicken broth  1 tablespoon chicken base (I use Better Than Bouillon)  Shredded, cooked chicken (I used a rotisserie chicken, less mess) (about 2 cups) (*make sure you save the bones for homemade broth*) Salt and pepper, to taste Directions In a large saucepan melt butter, adding flour, whisking constantly Once butter mixture has cooked for about 3-5 minutes, gradually add the evaporated milk Continue whisking after adding the milk, adding 2 cups of the chicken broth Bring to a boil Add remaining 4 cups of broth, whisk until combined Add chicken base, whisk Stir in chicken  Season to taste Serve 

Cabbage Soup with Paprika, Golden Raisins and Kielbasa This is a recipe my mom has been making for us with the cabbage we get from neighbors and our local Farmer’s Market. It’s a soup filled with lots of vegetables along with delicious sausage and bacon . It’s perfect for one of the cooler, rainy days we often get, but it’s a soup you can enjoy anytime of year!  Ingredients   3-5 pounds green cabbage, cored, cut into 1 inch wide strips  2 quarts of chicken broth (or vegetable broth) 2 large yellow onions, diced 2 tablespoons garlic, minced 6 slices of bacon, diced (optional if making vegetarian)  28 oz can of diced tomatoes (low sodium, can be used)  1 1/2 pounds of kielbasa, diced (ham can always be used) (optional if making it vegetarian)  1 tablespoon sweet paprika  3/4 cup of golden raisins  Olive oil  Salt and pepper to taste  Directions In a heavy-bottomed stock pot, heat bacon over medium heat. *starting the bacon in a cool pan re...