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