From the Kitchen of:  Bonnie
Source:  Taste of Home's Recipe Card Collection

 

2	cans (14-1/2 oz. each)	chicken broth
2		celery ribs, chopped
1	medium	head cabbage, shredded (3 pounds)
1	medium	onion, chopped
1	medium	carrot, chopped
1/4	cup	butter or margarine
3	tbsp.	all-purpose flour
1	tsp.	salt
1/4	tsp.	pepper
2	cups	half-and-half cream
1	cup	milk
2	cups	cubed fully cooked ham
1/2	tsp.	dried thyme
		chopped fresh parsley

• In a Dutch oven or large soup kettle, combine broth, celery, cabbage, onion and carrot; bring to a boil.
• Reduce heat; cover and simmer for 15 - 20 minutes or until vegetables are tender.
• Meanwhile, melt butter in a medium saucepan.
• Add flour, salt and pepper; stir to form a smooth paste.
• Combine cream and milk; gradually add to flour mixture, stirring constantly.
• Cook and stir until thickened; continue cooking 1 minute longer.
• Gradually stir in vegetable mixture.
• Add ham and thyme; heat through.
• Garnish with parsley.
• Yield:  10 - 12 servings.