2 tbsp. chicken base
4 c. water
1/2 d. diced carrots
6 c. chopped cabbage
1 c. chopped celery
1 clove garlic, pressed
3 c. diced potatoes
1 c. chopped onions
1 c. diced rutabaga
1/2 c. chopped green pepper
1 tsp. salt
1 tsp. dill weed

CREAM SAUCE:

2 c. milk
2 c. chicken stock
1 c. butter
1 c. flour
Thyme to taste
Pepper

Mix chicken base and water; bring to boil. Add potatoes, onions, carrots and rutabaga; steam 5 minutes. Add cabbage, green pepper and celery; steam 5 minutes until vegetables are crisp-tender. Add salt, garlic and dill; set aside.

To make Sauce: Bring milk and stock to simmer. Make roax with butter and flour. Add to stock mixture; simmer until smooth. Add seasoning. Add sauce to vegetables. Simmer 5 minutes. Serve. Makes 2 gallons.