Cream Of Corned Beef, Cabbage And Potato Soup

• 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

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.

broth, corned beef, potato, onion, cabbage, carrot, cornstarch, cold water, heavy cream, fresh parsley, unsalted butter, salt

Taken from www.food.com/recipe/cream-of-corned-beef-cabbage-and-potato-soup-290836 (may not work)