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Measurements
      Title: Colcannon Soup
 Categories: Soups, Irish, Vegetables, Dkuhnen msn
      Yield: 4 servings
 
      2 T  Butter
      2    Leeks, trimmed and chopped
      4 c  Diced cabbage
      3    Baking potatoes, peeled and
           Diced
      4 c  Chicken stock
      1 c  Milk
           Salt and Pepper to taste
      6    Green onions, sliced
 
  Heat butter in a dutch oven.  Add leeks; cook gently until just
  wilted. Add cabbage and combine well.  Cook a few minutes. Add
  potatoes and stock. Bring to the boil.  Simmer for 20 minutes,or
  until potatoes are very tender.  With potato masher, gently mash some
  of the potatoes, so that the soup thickens.  Stir in milk.  Season
  with salt and pepper.  Add green onions and cook 1 minute further.
  Source:  The Toronto Star Newspaper.
  Recipe shared by Deborah Kuhnen.


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