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Cabbage Soup

1 (49 1/2 oz.) can clear beef broth
1 (49 1/2 oz.) can clear chicken broth
1 med. or lg. head cabbage, cut into strips (discard stem)
2 med. carrots, sliced wafer thin
1 sm. bay leaf, crumbled
1/2 c. chopped onion
1/4 tsp. lemon peel or 1/2 tsp. lemon juice
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. paprika
3/4 c. freeze-dried mushrooms or 4 oz. can mushrooms, drained (optional)
Dash of white pepper (optional)
Mrs. Dash "Table Blend"


Pour broth into large quart pan or boiler. Scoop out any solid fat. Bring to a boil. Add mushrooms, onions and carrots. Bring to second boil. Add cabbage and remaining seasonings. Reduce heat to simmer and cook slowly until cabbage is done, approximately 20-30 minutes. Season to taste with Mrs. Dash "Table Blend." Quick and tasty.

NOTE: This soup is especially good if refrigerated overnight (or frozen) and reheated. REMEMBER, to avoid spoilage, only reheat amount to be served!


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