- 2 cups chicken broth
- 1 medium onion, diced
- 1 cup diced celery
- 1 medium head cabbage, shredded
- 1 carrot, diced
- 1/4 cup butter or margarine
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 cups light cream
- 2 cups diced fully cooked ham
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon 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.