Cream of Cabbage Soup
Source of Recipe
Marsha
List of Ingredients
2 cans (14-1/2-ounces each) chicken broth
2 ribs celery, chopped
3 pound-head of cabbage, shredded
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups half and half
1 cup milk
1/2 teaspoon thyme
2 cups cubed, cooked ham Recipe
In large saucepan over medium heat, bring to boil the chicken broth, celery, cabbage, onion and carrot. Cook until vegetables are tender.
In skillet, melt butter and add flour, salt and pepper. Stir in half and half and milk. Cook, stirring, until thickened. Cool slightly and add to vegetables. Add thyme and cooked ham. Heat but do not boil. Serve sprinkled with fresh parsley.
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