My husband and I went to dinner the day after St. Patty's DAY in 1999. The soup of the day was cream of corned beef made with leftover corned beef from the day before. Well he was in an adventurous mood so he tried it and liked it. About 5 years later he had a taste for that soup and asked if I could reproduce it. After 5 attempts of fulfilling his request I did it but he said mine was better. He always asks me to freeze a small bowl of it so he can give a friend a little taste.He is so proud of my soup that he has too brag by sharing. It is made with pure love and shared with love.
1DICE VEGETABLES,CUBE CORNED BEEF AND SET ASIDE. IN SAUCE PAN PLACE DICED POTATOES IN LIGHTLY SALTED WATER AND BLANCH UNTIL ALMOST FORK TENDER. STRAIN LIQUID AND SET ASIDE.
2Sauté onions/celery in the butter until onions are translucent and celery is soft. Slowly add flour stirring until smooth, add mustard and pepper.
3Before adding the liquids slowly add cheese and stir until melted. Once cheese is melted and incorporated into the roux slowly add broth to the flour mixture (if roux gets a little stiff before all the cheese is added you can add a little broth at a time in between adding the cheese) stirring constantly until it resembles a thick cream of wheat, then add cream while stirring then add the milk all while stirring.
****RESERVE ABOUT 1/2 CUP OF CHEESE FOR GARNISH.****
4Now for the finishing touches. Add corn beef, potatoes, carrots and sauerkraut to the cream mixture. Place caraway seeds in the tea ball and submerge into the soup. Allow soup to very slowly simmer (take care not to scorch) for about 30 minutes.
5GARNISH WITH SHREDDED CHEESE AND CROUTONS OR GARNISH WITH CHEESE AND SERVE RYE TOAST POINTS.