2 lbs cabbage, chopped coarsely
2 cups diced cooked ham
1 1⁄4 cups shredded carrots (I use the already shredded in a bag to save time)
3-4 medium potatoes, diced
1 cup celery, sliced thin
1 small onion, chopped
1⁄4 cup butter or 1⁄4 cup margarine
2 (14 1/2ounce) cans chicken broth
1 cup white wine
3⁄4 teaspoon celery salt (or adjust amount to your taste)
1 (5 1/2ounce) can evaporated milk
1⁄3 cup flour
3⁄4 cup water

In a large pot, combine the first 10 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 right to your taste.

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