Cream of Reuben Soup
Cream Of Reuben Soup is an moderately easy dinner. Made with 1/2 c. chopped onion, 1/2 c. chopped celery, 1/2 tbsp. caraway seed, 1/2 c. + 2 tbsp. butter or margarine, divided and 6 c. chicken stock or chicken broth, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In a large saucepan, saute onion, celery and caraway seed in 2 Tbsp. butter or margarine until slightly soft.
Add chicken stock or chicken broth and bring to a boil.
In a small saucepan, melt 1/2 c. butter or margarine, stir in flour.
Mix well and add to the boiling soup, stirring to combine thoroughly.
Reduce heat to a simmer.
Stir in sauerkraut and corned beef.
Add salt and white pepper to taste.
Just before serving, add half and half or light cream. Heat, but do not let soup come to a boil.
Serve immediately.
This holds well in a Crock-Pot.
π· Perfect Pairings
Complete your meal with these
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