Council House Cafe Creamed Cabbage Soup.

There is a little place on the Natchez Trace in Mississippi called French Camp. Blink, and you will miss it. I don't think that there is even a traffic light. It is the home to French Camp Academy, a school for kids whose family is in crisis. They operate a tiny little restaurant in an ancient building called the Council House Cafe. They have a very limited menu, offering deli-style sandwiches on homemade bread, broccoli salad, and a soup of the day. They also have some of the best Mississippi Mud and Bread Pudding that you can find. When we lived in Starkville, we would make the almost-hour drive down regularly for lunch. The food is unbelievable, and the prices are crazy low for the amount of food provided. And the setting can't be beat! At one time, they sold packets of their recipes on index cards. I've run across them, and am putting them here. But, if you are anywhere nearby, stop by for lunch or an early dinner. The homemade bread alone is worth the stop. And if they are still selling the recipes, pick up a packet. The profits go to a great cause.

Creamed Cabbage Soup

Two 14 1/2 oz. cans chicken broth
2 celery ribs, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 carrot, chopped

1/4 cup butter
3 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups light cream
1 cup milk
2 cups fully cooked ham, cubed
1/2 teaspoon dried thyme
Parsley to garnish

In a large soup kettle or dutch oven, combine broth, celery, cabbage, onion, and carrot. Bring to a boil. Reduce heat, cover and simmer for 15 to 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, and gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking one minute longer. Gradually stir into vegetable mixture. Add ham and thyme, then heat thoroughly. Garnish with parsley.