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| chicken broth: 2 cups |
| onions (chopped): 1/4 cup |
| cabbage heads (chopped): 3 cups |
| carrots (chopped): 1/2 cup |
| unsalted butter: 1/4 cup |
| all-purpose flour (unsifted): 1 Tbl |
| whole milk: 1 cup |
| light whipping cream (fluid): 2 cups |
| hamburger buns: 1/2 bun (cooked and diced) |
| salt: 1 1/2 tsp |
| black pepper: 1/4 tsp |
| fresh thyme: 1/2 tsp |
| parsley: 1/2 tsp |
Credit: allrecipes.com
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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
