Creamy Reuben Soup

Creamy Reuben Soup

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 17th  **

                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)

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Reuben Braids

Reuben Braids

Reuben Braids

 

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

www.tasteofhome.com

 

I came up with this recipe as a way to make a sandwich that will feed a large group at once.  The braid design always impresses the guest at our parties.

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

                Kellie Mulleavy                                                                                Lambertville, Michigan

 

Reuben Braids Recipe

Reuben Braids

6 oz. cooked corned beef brisket, chopped (about 1 cup)

1 ½ cups (6 oz.) shredded Swiss cheese

¾ cup sauerkraut, rinsed and well drained

1 small onion, chopped

3 Tbsp. Thousand Island salad dressing

1 Tbsp. Dijon mustard

½ tsp. dill weed

2 packages (8 oz. each) refrigerated crescent rolls

1 egg white, lightly beaten

1 Tbsp. sesame seeds

In a large bowl, combine the first seven ingredients.  Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.

Spread half of corned beef filling down center of rectangle.  On each lone side, cut 1 inch wide strips to within 1 inch of filling.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat with remaining crescent dough and filling.  Brush egg white over braids; sprinkle with sesame seeds.

Bake at 375 F. for 25-30 minutes or until golden brown.  Cool on wire racks for 5 minutes before cutting into slices.  Refrigerate leftovers.              16 servings

 

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

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