NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté potatoes, carrots, celery, salt and pepper in oil for 5 to 8 minutes or until softened.|
|3. Stir potato mixture, corned beef and beer into soup; bring to simmer. Cook for about 10 minutes or until vegetables are tender.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tbsp (30 mL) Cheddar cheese and 1 tsp (5 mL) chives.