Reuben Soup

If you like a corned beef reuben, you will like this soup.  I use deli sliced corned beef - it is a little less fatty and you don't have to cook before you make the soup.

  1 Lb Deli Corned Beef                                                                  4 Cups Milk

  1/4 Cup Unsalted Butter                                                               12 Ounces Sauerkraut

  1/4 Cup Cake Flour                                                                      1 1/2 Tbl Lemon Juice

  1/2 Tsp Dried Thyme                                                                    2 Cups Hot Water (Optional)

  1/2 Tsp Fennel Or Caraway Seeds                                                                             

Chop the corned Beef.  

In a large pot, melt the butter and add the flour, flour, thyme, fennel and pepper and stir until it bubbles.  Add the milk 1 cup at a time until it thickens slightly.  Bring to a simmer.  Add the sauerkraut - DO NOT DRAIN.  Bring to a boil until it begins to thicken.  Add the lemon juice and sausage, keep on low heat until sausage is reheated.  Add the Hot Water if the soup needs thinned.