Cream of Reuben Soup
Source of Recipe
internet
Recipe Introduction
Save some corned beef for this
Yield: 10 servings
1/2 cup beef stock
1/2 cup chicken stock
1/4 cup celery
1/4 cup onion
1/4 cup green bell pepper
1 tbsp cornstarch
1 cup corned beef
1 cup Swiss cheese
3/4 cup sauerkraut
1/4 cup butter
2 cup half and half
fresh chives
1 Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat.
2 Reduce heat and simmer until vegetables are crispy tender, about 5 minutes.
3 Add dissolved cornstarch and continue cooking until soup thickens.
4 Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well.
5 Melt butter in large double boiler over medium heat.
6 Stir in half and half.
7 Add soup and blend until smooth.
8 Heat through, but do not boil.
9 Garnish with chives.
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