Ingredients

• 1/4 cup grapeseed oil
• 2 cups diced carrot
• 2 cups diced celery
• 2 cups diced yellow onion
• 2 tablespoons chopped garlic
• 1 small head green cabbage, shredded
• 1 pound Polish kielbasa, diced
• 1/4 cup whole-grain mustard
• 3 quarts chicken broth
• 6 tablespoons unsalted butter
• 3 ounces all-purpose flour
• Kosher salt and black pepper

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Instructions

1. In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes.
2. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.
3. In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper.