2 stalks celery
2 pounds carrots, cut into 1 inch cubes
1 medium onion, cut into 3 wedges
8 cups water
1 medium head cabbage, cut into 1/2 inch strips
1 medium head cabbage, cut into 1/2 inch strips
1 medium carrot, cut into 1/2 inch cubes
1 medium yellow bell pepper, cut into strips
1 medium onion, cut into 1/2 inch cubes
1 medium cucumber, peeled and cut into 3 wedges
1 medium cucumber, cut into 1/2 inch cubes
1 large carrot, cut into 1/2 inch cubes
1 carrot, sliced and quartered
2 teaspoons shallots
2 teaspoons chopped fresh parsley
1/2 teaspoon salt
3 cups milk
3 tablespoons bread crumbs
1 cup chicken broth
1 (10 ounce) can pineapple juice
1 cube chicken bouillon
2 tablespoons chicken bouillon granules
Place celery, carrots and onion in large soup pot.
In a medium-size pot, add water, cabbage, carrot, bell pepper, cucumber, carrot, celery and onion to pot.
Bring creamy soup to a boil. Add chicken broth and pineapple juice. Simmer for 10 minutes, stirring constantly.
Stir in chicken broth mixture, bouillon cube, and bouillon. Stir gently for 5 minutes.
Bring to a boil, then reduce heat to medium. Simmer for 10 minutes while stirring well. Remove from heat, stir in salad dressing, then return to a boil. Cover, and simmer for 5 minutes, stirring occasionally. Stir in chicken broth, pineapple juice, bouillon cube, chicken bouillon granules, and pineapple juice.
Stir gently for 1 minute, then allow to cool, stirring occasionally. Pour into large serving bowls.