1/4 cup unsalted butter
1 cup chopped onions
2 bay leaves
2 packages sliced green cabbage (about 12 ounces)
1 tablespoon caraway seeds
5 cups vegetable broth
8 oz. crumbled Gorgonzola cheese
1 cup whipping cream
1 tablespoon Sherry
Melt butter in large pot over medium heat. Add onions and bay leaves. Saute for about 15 minutes, until translucent. Add cabbage and caraway and cook until wilted, about 5 minutes. Add broth and bring to boil. Then reduce heat to medium and simmer for 15 minutes to blend flavors.
Add cheese to soup and stir until melted. Add cream and stir to blend until heated. Do not let boil. Season to taste with salt and pepper. Discard bay leaves and mix in sherry. Serve immediately.
Adapted from the Bon Appetit Cookbook