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Winter Cabbage Soup

3/4 lb cored cabbage, chopped fine
3 sl bacon, chopped
1 medium onion, chopped
1 large russet potatoe, peeled and diced
2 c chicken broth
1 carrot, chopped
2 tb dry white wine
1 1/2 ts sugar
1/2 ts caraway seeds
1 c half-and-half
1 tb dried dillweed
hot pepper sauce
salt
pepper

In a Dutch oven, cook bacon over moderate heat until crisp. Add
onion and the diced potato; cook and stir until the onion softens.
Add chicken broth, the cabbage, carrot, wine, sugar and caraway
seeds.

Bring soup to a boil, then reduce heat and simmer covered, until
vegetables are tender, 30 to 40 minutes.

If you like a smoother soup, put half the batch in a blend; return
all to Dutch oven. Stir in half-and-half and simmer soup, uncovered,
for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to
taste.

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