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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! Ingredients:
1/2 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green pepper |
1/4 cup butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup beef broth |
2 cups half-and-half cream |
1/4 pound sliced deli corned beef, coarsely chopped |
3/4 cup sauerkraut, rinsed and well drained |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted. Yield: 5 cups.
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