2 (15 ounce) cans white center-cut radishes
2 quarts chicken broth
2 cups chopped onion
1 medium head cabbage
1 medium tomato
2 medium carrots, grated
1 medium onion, cubed
1 medium sweet onion, chopped
1 green bell pepper, chopped
1 teaspoon oregano
portable or stand-up blender
4 cups milk
In a large pot combine the radishes, chicken broth, carrots, tomato, cabbage, tomato, carrots, onion, bell pepper, oregano, blender and milk. Bring to a boil, then reduce heat to low. Cover, reduce pressure if necessary, and simmer gently for 10 minutes, stirring occasionally. Cover, reduce heat to low. Heat slowly to just under 40 degrees F (or brush with oil just before setting for a more economical appearance to the soup).