Cream Of Corned Beef, Cabbage And Potato Soup Recipe

ingredients

2 quarts reserved corned beef cooking liquid
1/2 pound shredded, cooked corned beef
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
chopped parsley
4 tablespoons unsalted butter
3 ounces beer (optional)
salt and pepper, to taste

directions

Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.

Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer.

Garnish with chopped parsley.

nutrition data

Nutritional data has not been calculated yet.

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