Creamed Cabbage Soup

• 2 cans (14-1/2 ounces each) chicken broth
• 2 celery ribs, chopped
• 1 medium head cabbage (3 pounds) , shredded
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups half-and-half cream
• 1 cup whole milk
• 2 cups cubed fully cooked ham
• 1/2 teaspoon dried thyme
• Minced fresh parsley

1. In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

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

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