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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Oct 15, 2012

Reuben Soup

If you really like corned beef, double the amount in this recipe.  I like to get deli roast beef and chop it for ease.  I also use the Sargento Shredded Swiss available in the refrigerator aisle - it makes this soup so much easier.  Two packages, done!  Makes 10 servings.

  2 Tbl Shallot, Minced                                                      5 Cups Beef Broth
  1/4 Cup Celery, Chopped                                                8 Ounce Corned Beef, Shredded
  3 Tbl Butter                                                                   15 Ounce Sauerkraut, Drained
  1/4 Cup Cake Flour                                                        3 Cups Half & Half
  2 Tsp Caraway Seed                                                      2.5 Cup Swiss Cheese

Melt butter and soften shallot and celery.  Stir in flour until smooth.  Add the broth a little at a time, stirring well after each addition to avoid lumps.  Add caraway seed and bring to a boil.  Reduce heat and simmer for 5 minutes.  Stir in corned beef, sauerkraut, cream and cheese.  Cook and stir for 30 minutes or until thickened OR stir until cheese is melted and put in a slow cooker on low for 1 - 2 hours.

Per Serving: 347 Cal (61% from Fat, 22% from Protein, 16% from Carb); 19 g Protein; 24 g Tot Fat; 14 g Sat Fat; 7 g Mono Fat; 14 g Carb; 2 g Fiber; 2 g Sugar; 369 mg Calcium; 2 mg Iron; 1184 mg Sodium

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