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Mom's Cabbage Soup for the Soul

Source of Recipe


My mom






List of Ingredients



• 2 Tbsp olive oil
  
• 1-1/2 lbs. double-smoked sausage, or kielbasa
  
• 1 large white onion, chopped
  
• 1 clove garlic, minced
  
• 1 tsp dried basil
  
• 1-1/2 tsp to 1 Tbsp cayenne pepper (to taste)
  
• Salt and freshly ground black pepper to taste
  
• 1/2 cup Chardonnay
  
• 1 head cabbage, chopped into bite-size pieces
  
• 2 cans chicken broth (14.5-oz. each)
  
• 6 cups water (more, if necessary)
  
• 1 cup sliced fresh mushrooms
  
• 6 slices garlic toast, made with French bread slices
  






Instructions



1. Heat the oil in a medium stockpot over high heat and saute the sausage slices for about 3 minutes or until browned. Remove with a slotted spoon and set aside. Do not drain the oil and drippings from the pan.
   
   
2. Add onion, garlic, basil, cayenne and salt and pepper to the stockpot. Reduce heat to medium-high and saute until the onions are tender, stirring, 3 to 5 minutes. Stir in the Chardonnay and cook for 2 minutes longer.
   
   
3. Add the cabbage, reserved sausage, chicken broth and water. Toss in the sliced fresh mushrooms. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 20 to 30 minutes.
   
   To serve, place a piece of garlic toast in the bottom of each bowl and ladle the soup over.
   
   Makes 6 servings.