WKYT - Chef Walter - Recipes

Creamy Reuben Soup Tuesday, January 29, 2013


1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups beef broth
1 cup low fat half-and-half cream
1/4 pound sliced deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed and well drained
1/4 tsp salt
1/4 tsp pepper
1 cup (4 ounces) shredded Swiss cheese


In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.


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