1/4 c. corn oil butter
1 c. thinly sliced celery
1/2 c. chopped green onion
2 cloves garlic, minced
3 c. chicken broth
2 c. shredded cabbage
1 c. thinly sliced carrots
1/4 lb. cooked corn beef, cut into thin strips (1 1/4 c.)
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. cornstarch
1 c. milk

Melt butter over medium heat in 3 quart saucepan. Add celery, green onion and garlic; saute 5 minutes or until tender. Add chicken broth, cabbage, carrots, corned beef, salt and pepper. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes or until vegetables are tender.

Stir together cornstarch and milk; gradually stir into vegetable mixture. Bring mixture to a boil, stirring constantly over medium heat; boil 1 minute. Serve at once.