St. Paddy'S Corned Beef And Cabbage Soup

• 2 TAB extra virgin olive oil
• 1 lg onion halved and sliced
• 4 ribs celery with tops on thinley sliced crosswise
• 2 carrots, shredded
• 1 bay leaf
• 1 sm head savory cabbage, quartered, cored and shredded
• salt & freshly ground pepper
• 1 12oz bottle of beer
• 1 32oz container chicken both (4 cups)
• 1 28 oz can diced tomatoes
• 2 TAB worchestershire sauce
• 11/2 lb corned beef, chopped
• 3/4 cup whole rice
• pumpernickle or rye bread and butter

1. 1. In soup pot heat the oil over medium high heat, add the onion, celery, carrots
2. and bay leaf, cook for three minutes. Add the cabbage by the handfull, season with
3. salt and pepper and cook until wilted, about 2 mimutes. Add the beer and boil until
4. reduced, about 1 minute. Stir in the chicken broth and 2 TAB of worchestershire.
5. Add corned beef and rice, and bring the soup to a boil. Simmer until rice is tender,
6. about 15 minutes.
7. 2. Season with salt, pepper and more worchesteshire sauce. Serve in shallow bowls.
8. Pass the bread and butter around the table.

olive oil, onion, celery, carrots, bay leaf, cabbage, salt, chicken both, tomatoes, worchestershire sauce, corned beef, whole rice, bread

Taken from www.epicurious.com/recipes/member/views/st-paddys-corned-beef-and-cabbage-soup-50025710 (may not work)