Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Chicken broth -- 14 1/2 oz 1 ts Salt
2 ea Celery ribs -- chopped 1/4 ts Pepper
1 md Head of cabbage -- 3 lb. 2 c Light cream
Shredded 1 c Milk
1 md Onion -- chopped 2 c Cooked ham -- cubed
1 ea Carrot -- chopped 1/2 ts Dried thyme
1/4 c Butter or margarine Chopped fresh parsley --
3 tb All-purpose flour Optional

In a large soup kettle or dutch oven, combine broth, celery, cabbage,
onion and carrot; bring to a boil. Reduce heat; cover and simmer for
15 to 20 min. or until vegetables are tender. Meanwhile, melt butter
in a medium saucepan. Add flour, salt and pepper; stir to form a
smooth paste. Combine cream and milk; gradually add to flour mixture,
stirring constantly. Cook and stir until thickened; continue cooking
1 min. longer. Gradually stir into vegetable mixture. Add ham and
thyme and heat through. Garish with parsley. Yield: 8 to 10 servings.

Recipe By : Country Woman

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