3 tablespoons butter or margarine
1 head (2 pounds) cabbage, coarsely chopped
5 cups chicken stock
1 teaspoon caraway seed ¼ teaspoon pepper
1 can or bottle (12 ounces) beer
½ cup flour
1 cup cream, half-and-half, or milk
Salt
1. Melt butter; add cabbage. Cook slowly, stirring often, until limp.
2. Add stock, caraway seed, and pepper. Cover and simmer about 1 hour, adding beer during last 10 minutes.
3. Mix flour and a little cream to a smooth paste; add remaining cream. Stir into soup. Cook, stirring constantly, until bubbly and slightly thickened. Season to taste with salt.
12 CUPS; 8 TO 12 SERVINGS