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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is one of my favorite comfort foods. I serve it topped with homemade rye croutons. I got the original recipe from a co-worker, and played with it until I made it my own. Enjoy. Ingredients:
1 lb cooked corned beef brisket (trimmed & shredded) |
1/2 cup sauerkraut (with juice) |
1/4 lb butter |
1/2 cup flour |
1/2 cup sour cream |
5 cups half-and-half |
1 cup diced white onion |
1 1/2 cups grated swiss cheese |
1/2 teaspoon white pepper |
3/4 teaspoon garlic salt |
3/4 teaspoon celery salt |
3/4 teaspoon onion powder |
3/4 teaspoon lemon pepper |
1/2 teaspoon salt |
Directions:
1. Combine corned beef with sauerkraut.
2. Set aside.
3. Melt butter in large soup pot over low heat.
4. Add flour and whisk 3-5 minutes to make roux.
5. Stir in half& half.
6. Add onion.
7. Increase heat to medium and continue whisking (7-10 minutes) until thick.
8. Add cheese, stir until melted.
9. Fold in seasonings and sour cream.
10. Add corned beef and sauerkraut, thin with milk if necessary.
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