I made this soup a couple weeks ago. As usual, it is from tasteofhome.com. It was excellent but a bit rich. I think next time I will do half milk and half cream or maybe even all milk. It was even better on the second day!
RUEBEN SOUP
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 2 tablespoons butter
- 1 cup chicken broth
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 cup sauerkraut, rinsed and drained
- 2 cups half-and-half cream
- 2 cups chopped cooked corned beef
- 1 cup (4 ounces) shredded Swiss cheese
- Salt and pepper to taste
- Rye croutons, optional
Directions
- In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings.
7 comments:
sounds oddly delicious!
this sounds like its right up my alley.
also,is the lemon bar recipe on page 321 correct?
yes, I just doubled checked with my recipe box to make sure. The lemon bar recipe is correct. Why? Didn't it turn out for you?
i'm making it today but before i do i just wanted to double check as Clare made it yesterday and the topping looked like scrambled eggs she said. thank you.
used your bbq meatball recipe for Chelsey's wedding; many people thought it was yummy. so thanx again. we also had the buggy works salad and good 'ole cheesy potatoes.
This sounds really good! I love ruebens.
~ J
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