This soup can be assembled in a very short time but it will be enjoyed by young and old alike. Serves 6 or 7.
3 T. butter or margarine
2 medium carrots, grated
3 onions, sliced thin
4 to 6 cups cabbage, chopped fine
A few leaves of celery, minced
1 t. salt
1/4 t. pepper
1/2 t. sugar
4 cups chicken or vegetable broth
2 cups milk
Slices of bread, browned in butter
V.S.P. Melt the butter in a large saucepan, add the carrots, onion, cabbage, celery leaves, salt, pepper and sugar. Mix well, cover and simmer over very low heat for 25 minutes. Add the chicken broth, bring to a boil and simmer for 15 minutes. Add the milk, heat and taste for seasoning. When ready to serve, place a slice of bread, browned in butter, in each bowl, sprinkle with cheese and fill bowl with soup. Serve hot.