Cream of Corned Beef, Cabbage and Potato Soup

Submitted by Cook4_6

"I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 2 quarts broth, reserved corned beef cooking liquid
• 1⁄2 lb corned beef, cooked, shredded
• 1 large potato, diced medium
• 1 small onion, diced medium
• 1⁄4 head cabbage, diced medium
• 1 -2 carrot, diced medium
• 4 tablespoons cornstarch
• 4 tablespoons cold water
• 1 pint heavy cream
• 1⁄4 cup fresh parsley, chopped
• 4 tablespoons unsalted butter
• 3 ounces beer (optional)
• salt and pepper

directions

1. Combine first 6 ingredients to large pot.
2. Bring to boil, reduce heat and cook until vegetables are tender.
3. Mix cornstarch and water together to make a paste.
4. Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
5. Now simmer, then add cream, butter, salt, pepper and beer.
6. Garnish with chopped parsley.