CREAMY REUBEN SOUP from sauerkrautrecipes.com.
St. Paul Pioneer Press Makes 8 servings. 3 tablespoons butter 1/2 cup onion, chopped 1/4 cup celery, chopped 1/4 cup unsifted flour 3 cups water 4 teaspoons beef-flavored bouillon or beef bouillon cubes 1/2 pound corned beef, shredded 1 cup sauerkraut, well drained 3 cups half-and-half 1 package (12 ounces) Swiss cheese, shredded, divided use 6 to 8 slices rye or pumpernickel bread, toasted and cut into quarters To make roux: In large saucepan, melt butter over medium-low heat. Add onion and celery. Cook until tender. Stir in flour until smooth. To make soup: Gradually stir in water and bouillon. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Add corned beef, sauerkraut, half-and-half and 1 cup cheese. Simmer, stirring often, for 30 minutes or until slightly thick. To serve the soup: Ladle into 8 ovenproof bowls. Top each with toasted bread and 1/2 cup cheese. Broil until cheese melts. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
