Title: Creamed Cabbage Soup
Categories: Soup
Yield: 2 Quarts
| 2 | c | Chicken broth |
| 1 | md | Onion, diced |
| 1 | c | Diced celery |
| 1 | md | Head cabbage, shredded |
| 1 | | Carrot, diced |
| 1/4 | c | Butter or margarine |
| 3 | tb | Flour |
| 1 | c | Milk |
| 2 | c | Light cream |
| 2 | c | Diced fully cooked ham |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | ts | Dried thyme |
| | | Chopped fresh parsley |
In a large kettle, combine broth and vegetables. Cover and simmer until
vegetables are tender, about 20 minutes. In a saucepan, melt butter. Stir
in flour. Gradually add milk and cream. Cook and stir until thickened. Stir
into vegetable mixture. Add ham, salt, pepper and thyme. Heat through.
Garnish with parsley.