Whole-grain mustard, often milder than finely ground styles, adds just a little heat to our St. Patrick's Day soup.
Leigh Beisch
If you're in the mood for corned beef and cabbage but don't have time to slowly simmer the beef, try using sausage instead. And put it into soup, along with beer, that other foundation of a St. Patrick's celebration. A cold bottle makes a fine accompaniment to a bowl of the finished soup. All you need to round out the meal is a loaf of Irish soda bread.
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