St. Patrick's Day Soup

1/2 lb. corned beef, diced
1/2 small head cabbage, shredded
2 c. milk
2 cans condensed cream of potato soup
1 Tbsp. prepared mustard
1/4 tsp. pepper

In large saucepan, add cabbage to 3/4 cup boiling water. Cover and heat to boiling. Reduce heat and simmer 8 minutes until tender; drain. Add remaining ingredients, except corned beef. Bring just to a boil on medium heat, stirring occasionally. Add corned beef, stirring to break apart. Cover and heat 2 to 3 minutes more. Serves 4.

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