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Creamy Gorgonzola Cabbage Soup
3 slices dark rye bread
Olive oil or olive oil-flavor cooking spray
2 tablespoons finely shredded Parmesan cheese
1/2 teaspoon dried dillweed
2 tablespoons butter or margarine
1 medium head cabbage (1-3/4 pounds), shredded
2 medium onions, thinly sliced
8 ounces mushrooms, thinly sliced
2 bay leaves
2 teaspoons celery seed
6 cups chicken broth
2 tablespoons cornstarch
2 cups milk or fat-free milk
8 ounces crumbled gorgonzola cheese (about 2 cups)
Cut dark rye bread into 1/2-inch-wide strips. Lightly brush or spray a shallow baking pan and tops of the bread strips with olive oil or olive oil-flavored cooking spray. Sprinkle with Parmesan cheese and dillweed. Bake in a 375 degree F oven for 15 minutes or until bread is crisp. Serve warm or cool.
Melt butter or margarine in a 5-quart pot or Dutch oven over medium heat. Add cabbage, onions, mushrooms, bay leaves, and celery seed. Cover and cook 10 minutes, stirring occasionally. Add chicken broth; bring to boiling. Reduce heat to medium; cover and cook 10 minutes more or until vegetables are tender.
Combine cornstarch and milk; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Add 1-1/2 cups of the gorgonzola; stir just until melted. Remove from heat. Add remaining gorgonzola. Add salt and coarsely ground black pepper to taste.
To serve, remove bay leaves. Spoon into serving bowls. Top with rye bread strips. Makes 12 servings.
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