Cheesy & Rich Reuben Soup
Cheesy and Rich Reuben Soup recipe
Yield
12 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
corned beef
cooked, trimmed |
|
| ½ | cup | sauerkraut |
|
| ½ | cup | butter |
|
| ½ | cup | all-purpose flour |
|
| 3 | cups | cream |
|
| 2 | cups | milk |
|
| 1 | cup |
white onion
diced |
|
| 1 ½ | cups |
swiss cheese
grated |
|
| ½ | teaspoon | white pepper |
|
| ¾ | teaspoon | garlic salt |
|
| ¾ | teaspoon | onion powder |
|
| ¾ | teaspoon | celery salt |
|
| ¾ | teaspoon | lemon pepper |
*
|
| ½ | teaspoon | salt |
|
Trans-fat Free
Directions
Dice or shred corned beef.
Combine corned beef with sauerkraut and set aside.
Melt butter in large soup pot over low heat.
Add flour and heat 3 to 5 minutes, stirring constantly to cook flour and make a roux.
Stir in cream and milk.
Add onions.
Increase heat to medium and continue cooking 7 to 10 minutes, stirring constantly, until soup thickens.
Add cheese and stir to blend.
Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt.
Add corned beef and sauerkraut.
Stir until well-combined.
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