Recipe: Creamed Cabbage Soup (using onion, carrot and ham)

CREAMED CABBAGE SOUP

2 cans (14 1/2 oz each) chicken broth
2 celery ribs, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter or margarine
3 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. ground black pepper
2 cups light cream (half & half)
1 cup milk
2 cups cubed fully cooked ham
1/2 tsp. dried thyme
chopped fresh parsley

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 20 minutes.

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 minute longer.

Gradually stir into vegetable mixture. Add ham and thyme and heat through.

Garnish with fresh parsley.

Makes 8-10 servings
Source: Laurie Harms, Grinell, Iowa in Country Woman magazine, September, 1994
From: Cathy, IN - 09-03-97