Lunch / Dinner
Corned Beef Colcannon Soup
Why not try corned beef soup for dinner this week? This hearty one, made with barley and infused with dried mushrooms, is inspired by colcannon, an Irish peasant dish of buttery mashed potatoes with kale. Loaded with corned beef, potatoes, barley, and kale, this rich, mushroom-based soup is sure to warm you up on a cool evening.
Ingredients
FOR THE SOUP, BOIL:
MINCE:
MELT:
STIR IN:
FOR THE TOPPING, COMBINE:
Instructions
For the soup, boil water in a saucepan; stir in barley and mushrooms. Reduce heat to low and simmer, partially covered, 40 minutes; drain, reserving liquid.
Mince onion, carrot, celery, and garlic in a food processor.
Melt butter in a large pot over high heat. Add minced vegetables and tomato paste; season with salt and pepper. Cook mixture until no liquid remains in pot, 3 minutes. Deglaze pot with wine and reduce until nearly evaporated, 3 minutes.
Stir in stock, reserved liquid, corned beef, potatoes, bay leaves, and thyme sprig; bring to a boil, reduce heat to medium, and simmer until potatoes are tender, 10 minutes. Stir in cooked barley mixture, kale, and vinegar; heat through. Discard bay leaves and thyme sprig.
For the topping, combine sour cream, mayonnaise, horseradish, and minced thyme; season with salt and pepper. Serve soup with topping.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 397
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 60mg 20%
Sodium 683mg 28%
Carbs 29g 9%
Fiber 5g 20%
Protein 17g
*Percent Daily Values are based on a 2,000 calorie diet.