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Creamed Cabbage Soup

2 c Chicken broth
1 md Onion, diced
1 c Diced celery
1 md Head cabbage, shredded
1 Carrot, diced
1/4 c Butter or margarine
3 tb Flour
1 c Milk
2 c Light cream
2 c Diced fully cooked ham
1 1/2 ts Salt
1/4 ts Pepper
1/2 ts Dried thyme
Chopped fresh parsley


In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a 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.


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