Cream Of Corned Beef, Cabbage And Potato Soup - cooking recipe

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

Preparation

Combine first 6 ingredients to 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.