Creamy Reuben Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I had a professor in college who loved Reuben sandwiches.  When he got the flu, I came up with this creamy soup.  He loved it!

** St. Patrick’s Day is March 17^th  **

                Jay Davis                                                                             Knoxville, Tennessee

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

 

In a large saucepan, sauté 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.           5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)