Creamed cabbage soup

10 servings

Ingredients

Quantity Ingredient
2 cans Chicken broth -- 14 1/2 oz
2 eaches Celery ribs -- chopped
1 medium Head of cabbage -- 3 lb.
Shredded
1 medium Onion -- chopped
1 each Carrot -- chopped
¼ cup Butter or margarine
3 tablespoons All-purpose flour
1 teaspoon Salt
¼ teaspoon Pepper
2 cups Light cream
1 cup Milk
2 cups Cooked ham -- cubed
½ teaspoon Dried thyme
Chopped fresh parsley --
Optional

Directions

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

Related recipes