Creamed Cabbage And Ham Soup

• 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

1. In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes.
2. 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.

chicken broth, onion, celery, head cabbage, carrot, butter, allpurpose, milk, cream, salt, pepper, thyme, fresh parsley

Taken from www.tasteofhome.com/recipes/creamed-cabbage-and-ham-soup/ (may not work)