Cabbage-Potato Soup
INGREDIENTS
- 2 tablespoons oil
- 3 cups chopped onion
- 3 cups shredded white cabbage
- 2 cups grated Idaho potatoes
- 2 quarts chicken stock
- 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
- 2 cups grated carrots
- 1 cup cream
- Salt and pepper
DIRECTIONS
- In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.