Ingredients
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2 lbs cabbage, chopped coarsely
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2 cups diced cooked ham
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1 1/4 cups shredded carrots (I use the already shredded in a bag to save time)
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1 cup celery, sliced thin
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1 small onion, chopped
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1/4 cup butter or 1/4 cup margarine
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2 (14 1/2 ounce) cans chicken broth
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1 cup white wine
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3/4 teaspoon celery salt (or adjust amount to your taste)
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1 (5 1/2 ounce) can evaporated milk
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1/3 cup flour
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3/4 cup water
Instructions
- In a large pot, combine the first 9 items and cook on high heat bringing mixture to a boil Reduce heat to medium/low (just a simmer) for about 40 minutes or until vegetables are tender.
- Stir in the can of evaporated milk.
- mix flour and water until smooth and add slowly to soup mixture.
- Cook, stirring occasionally until mixture comes to a boil.
- Season with salt and pepper to taste.