Murphy's Irish Soup

Ingredients:

1 Tbsp chicken paste
1 cup cooked corned beef, cut up
1 small head cabbage, chopped
4 cups water
4 celery stalks, chopped
1 medium onion, chopped
3 tbsp butter or margarine
4 tbsp flour
½ tbsp parsley
1 tbsp garlic powder
2 ½ cups water
1 tsp marjoram
½ tsp salt
¼ tsp pepper
½ cup whipping cream
1 tsp Murphy’s Seasoning, optional

Directions:

Heat 4 cups of water to boiling. Add cabbage, celery, onion, corned beef, chicken paste, parsley, garlic powder, salt, pepper, marjoram, Murphy’s seasoning and boil for 15 to 20 minutes, until tender.

Cream Base:

Heat butter in sauce pan over low heat until melted. Whisk in flour until smooth. Stir in 2 ½ cups water, heat to boiling. Stir for one minute. Whisk in cream.
Stir into cabbage mixture and simmer for 10 minutes, stirring often.

Makes 8 servings.