2 med. onions, halved
2 med. potatoes, pared & halved
2 med. carrots, pared
1 sm. head cabbage (1 1/4 lb.), cut in wedges
2 tbsp. butter
1 qt. chicken broth
1 1/2 tsp. salt
1/2 tsp. ground thyme
1/4 tsp. white pepper
1 c. light cream

Slice onion, potato, carrot and cabbage; set aside. In skillet, heat butter and saute onion until limp. Bring chicken broth to a boil in large saucepan. Add sauteed onion and vegetables, salt, thyme and pepper. Simmer covered until vegetables are tender but not mushy (about 35 minutes). Stir in cream; heat but do not boil. Serve hot. Makes serving of 6.