This Irish riff on beer cheese soup is so delicious, it’s hard to stop eating it once you start. Now that you’ve made your own wonderful beef stock from the New England boiled dinner–and, no doubt, have leftover corned beef–you simply can’t pass this recipe up!


1 small onion, diced
1 stalk celery, diced
3 tablespoons butter
1/4 cup all-purpose flour
1 quart beef stock (skim the fat)
1 cup Guinness
1 cup corned beef, shredded/chopped
1 cup sauerkraut,  drained
1 cup milk
1 can evaporated milk (12 oz.)
1 cup light cream
7 oz. Swiss cheese, shredded
1 tablespoon Dijon mustard (I’m still groovin’ on that coarse ground, but choose your fave)
1 tablespoon Cholula (or hot sauce of your choice)
Slices of lightly toasted rye bread, cut in half, for garnish

In a large stockpot, cook onion and celery in butter till tender.  Stir in flour to form a roux.

Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Stir in corned beef, milk, evaporated milk and cream, Guinness, mustard and Cholula along with 1 cup of shredded cheese.

Continue to cook and stir on low until slightly thickened.

Add sauerkraut and almost all the rest of the cheese, reserving some Swiss to top your toast.

Ladle soup into ovenproof bowls. Top each bowl with a slice of lightly toasted rye, cut in two so you can fit both pieces atop the bowl. Sprinkle additional shredded Swiss on top. Broil until cheese melts. Prepare to fall for this soup big time!

And now, as Irish Week continues in Katty’s Kitchen, I’m sharing a silly Irish drinking song to start your day with a smile’! MEOW! >>^..^<<

P.S. I almost forgot! You’ve still got about a cup of Guinness left. Did you save it to make Irish Car Bomb Cake?