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Creamy Reuben Soup

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Submitted by reallybadcook

Creamy Reuben Soup recipe

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
sliced
2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 237
CUP ML CHICKEN BROTH
1 237
CUP ML BEEF STOCK
½ 2.5
TEASPOON ML BAKING SODA
2 3E+1
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
¾ 177
CUP ML SAUERKRAUT
rinsed and drain
2 473
2 473
CUPS ML CORNED BEEF
cooked, chopped *
1 237
CUP ML SWISS CHEESE
shredded
1
X SALT AND BLACK PEPPER
to taste *
1
X CROUTONS
rye, optional *

Directions

In a large saucepan, sauté onion and celery in butter until tender.

Add broth and baking soda.

Combine cornstarch and water; add to pan.

Bring to a boil; boil for 2 minutes, stirring occasionally.

Reduce heat.

Add sauerkraut, cream and corned beef; simmer for 15 minutes.

Add cheese; heat until melted.

Add salt and pepper.

Garnish with croutons, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 297 75% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 400mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 18g
Vitamin A 17% Vitamin C 8%
Calcium 24% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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