Creamy Cabbage & Ham Soup

• 2 lbs cabbage, chopped coarsely
• 2 cups diced cooked ham
• 1 1/4 cups shredded carrots (I use the already shredded in a bag to save time)
• 1 cup celery, sliced thin
• 1 small onion, chopped
• 1/4 cup butter or 1/4 cup margarine
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup white wine
• 3/4 teaspoon celery salt (or adjust amount to your taste)
• 1 (5 1/2 ounce) can evaporated milk
• 1/3 cup flour
• 3/4 cup water

1. In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
2. Stir in the can of evaporated milk.
3. mix flour and water until smooth and add slowly to soup mixture.
4. Cook, stirring occasionally until mixture comes to a boil.
5. Season with salt and pepper to taste.

cabbage, ham, carrots, celery, onion, butter, chicken broth, white wine, celery salt, milk, flour, water

Taken from www.food.com/recipe/creamy-cabbage-ham-soup-83609 (may not work)