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Cream of Corned Beef, Cabbage and Potato Soup

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“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
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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.

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