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CREAMED CABBAGE SOUP




List of Ingredients



• 2 CUPS CHICKEN BROTH
  
• 1 MEDIUM ONION, DICED
  
• 1 CUP DICED CELERY
  
• 1 MEDIUM HEAD OF CABBAGE, SHREDDED
  
• 1 CARROT, DICED
  
• 1/4 CUP BUTTER
  
• 3 TABLESPOONS FLOUR
  
• 1 CUP MILK
  
• 2 CUPS LIGHT CREAM
  
• 2 CUPS COOKED HAM, DICED
  
• 1 1/2 TEASPOONS SALT
  
• 1/4 TEASPOON PEPPER
  
• PINCH TO A 1/4 TEASPOON DRIED THYME
  
• CHOPPED FRESH PARSLEY
  






Instructions



1. IN A LARGE SOUP POT, COMBINE BROTH, ONION, CELERY, CABBAGE AND CARROTS. COVER AND SIMMER UNTIL VEGETABLES ARE TENDER, ABOUT 20 MINUTES.
   
2. 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 HEATING THOROUGHLY.
   
3. WHEN READY TO SERVE, LADLE INTO SOUP BOWLS AND GARNISH WITH PARSLEY.
   
4. 6 TO 8 SERVINGS