- 2 cups chicken broth
- 1 medium onion, diced
- 1 cup diced celery
- 1 medium head cabbage, shredded
- 1 carrot, diced
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 cups half-and-half cream
- 2 cups cubed fully cooked ham
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- Chopped fresh parsley
- In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes.
- In a large 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; heat through. Garnish with parsley. Yield: 8 servings (2 quarts).
Originally published as Creamed Cabbage Soup in Bountiful Harvest Cookbook 1994, p63
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