SOUP'S ON AT THE SOUP KITCHEN ENJOY DAN:

 CABBAGE, POTATOE, CARROT AND ONION SOUP

                                                                                        By CHEF DAN:

Serves 40

INGREDIENTS:

2 heads green cabbage, shredded

10 potatoes, diced

20 carrots, thinly sliced

3 leeks, chopped

1 cup all-purpose flour

15 cups half & half

10 garlic cloves, smashed

 30 cup vegetable stock

4 tablespoon butter, divided

2 teaspoon dried thyme

2/3-cup Dijon mustard

2 tablespoon Worcestershire sauce

2 teaspoons caraway seeds

1 tablespoon black pepper.

10-15 drops of Tabasco sauce

DIRECTIONS:

1.    In a stock pot add 2 tablespoons butter over medium-heat.

2.   Add cabbage, potatoes and carrots.

3.   Cover and simmer for 15 minutes.

4.   Add the stock to the cabbage mixture.

5.   In a skillet over medium-heat add reaming butter.

6.   Add leeks cook 4 minutes.

7.   Stir in flour and sauté 4 more minutes.

8.   Add 1 cup half & half, and sauté for 2 minutes.

9.   Add to broth mixture.

10.                Add reaming ingredients and bring to a boil.

11.                Reduce heat and simmer for 1 hour.

12.                The last 15 minutes add remaining half & half

13.                Sprinkle drops of tobacco sauce into the soup.

 ENJOY DAN:                                      BON-APPETITE!!