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Cabbage and Dill Chowder
3 tb Butter
3 tb Flour
2 1/2 c Water
2 Bay leaves
1 md Onion; sliced
2 ts Salt
1/4 ts Paprika
2 lg Heads and stems of fresh dill
4 c Finely cut cabbage
1 1/2 c Milk
Heat butter in a large saucepan, add flour and stir until evenly
blended. Add water gradually, heat to the boiling point, stirring
constantly. Add bay leaves, onion, salt, paprika and dill; cover and
simmer 20 minutes. Remove bay leaves, dill, and onion with a slotted
spoon. Some of the dill seeds will remain in the soup. Add cabbage
and boil gently, uncovered, for 7 minutes. Add milk and heat just to
the boiling point. Serve at once. 4 generous servings.
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