Ingredients
3tbspbutter
1tbspolive oil
1onion,chopped
4clovesgarlic,chopped
¼cupall purpose flour
1tspdill seed
½tsptarragon leaves
¼tspground black pepper
4cupschicken broth
3cupscabbage,chopped
2cupsdeli corned beef,finely chopped
2cupshalf and half
8ozcream cheese,(1 package)
2tbspcornstarch
2tbspwater
Preparation
Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic for about 5 minutes until onion is slightly softened.
Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir for about 3 minutes until flour is dissolved and fragrant.
Pour chicken broth over the onion mixture and stir for 2 to 3 minutes until blended.
Add cabbage and corned beef. Cook for about 20 minutes, stirring frequently until cabbage is tender.
Add half-and-half and cook for about 5 minutes just until the liquid is warm but not boiling.
Stir half-and-half into the pot; continue to cook for about 5 minutes just until the liquid is warm but not boiling.
Melt cream cheese over low heat in a saucepan for 2 to 3 minutes until creamy. Whisk cornstarch and water together in a bowl; stir into the cream cheese until smooth.
Stir cream cheese mixture into soup. Cook over low heat for about 5 minutes, stirring constantly until cheese melts and soup is thickened.
