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