1/4 lb. bacon, finely chopped
1 onion, finely chopped
2 carrots, peeled and coarsely chopped
1/4 c. all-purpose flour
8 c. chicken stock
2 med. potatoes, diced (about 3 c.)
1 sm. green cabbage, shredded (about 1 1/2 lb.)
1 tbsp. caraway seeds
1/2 tsp. black pepper
1 1/4 c. heavy cream

Cook bacon over medium heat. Reserve 2 tablespoons of bacon fat to saute onions and discard the rest. Saute the onions and carrots until tender. Sprinkle flour on onions and carrots while stirring with a spoon. Slowly add stock, stirring constantly, and bring to a boil.

Reduce heat to low and add potatoes, cabbage, caraway seeds and pepper. Cook for 1 hour. Do not boil again. Gradually stir in heavy cream and cook over very low heat for 20 minutes. Serve immediately.

Yield: 15 to 16 cups.