Guinness Corned Beef Wild Rice Soup
Author: 
Serves: 10-12
 
Ingredients
  • 2.5 lb Corned Beef
  • 16oz can Guinness Beer
  • 1 stick Butter
  • 1 medium Yellow Onion (minced)
  • 1 cup Flour
  • 6 cups Chicken Broth
  • 3 cups cooked Wild Rice (I buy Canoe canned wild rice)
  • 1 cup diced Carrots
  • 1 tsp Salt
  • 1 Quart Half and Half
  • 14 oz can of Sauerkraut
Instructions
  1. Remove fat from corned beef. Cook corned beef with one 16oz can of Guinness overnight in a crock pot on low (8 hours).
  2. When finished cooking, shred corned beef with a fork. Set aside.
  3. Melt butter and saute onion until soft (not brown) in a large stockpot. Blend in flour and stir to create a paste (use a silicon spatula for best results). It should stick together and be clumpy. Gradually add broth and mix with paste clumps until dissolved. Bring mix to a boil.
  4. Turn heat down to low and add rice, carrots, shredded corned beef and salt. Let cook for 10-15 minutes (until carrots are cooked), do not let soup get too hot and make sure you regularly stir to keep soup from sticking to the bottom of the pan. Add Half and Half and sauerkraut and then turn heat up to warm soup. Continue stirring, let stand 10-15 minutes to thicken.
Recipe by Dining with Alice at https://diningwithalice.com/soup/corned-beef-wild-rice-soup/