Thursday, November 5, 2009

Creamed Cabbage Soup

I made this and it is yummy!!!very satisfying served with a crusty bread!!!

Yields: 8 servings

2 cups chicken broth
1 medium onion, diced (I used a 1/2 onion)
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
4 potatoes peeled and diced (or however many you want to add)
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 (I didn't use)
Chopped fresh parsley (I didn't use)

DIRECTIONS:
1. 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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