"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reuben Soup Recipe

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This recipe for Reuben Soup, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Perales
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Chopped Onion
1/2 Cup sliced Celery
2 Tbl. Butter or Margarine
1 Cup Chicken Broth or Chicken Bouillon
1 Cup Beef Broth or Beef Bouillon
1/2 tsp. Baking soda
2 Tbl. Cornstarch
2 Tbl. Water
3/4 Cup Sauerkraut, rinsed and drained
2 Cups light Cream
2 Cups Cooked, Chopped Corn Beef
1 Cup (4 oz.) Shredded Swiss Cheese
Salt and Pepper to taste
Rye Croutons, opt.

Directions:
Directions:
In a large saucepan, saute' onion and celery in butter until tender. Add broths and baking soda. Combine cornstarch and water; add to pan. Bring to boil and boil for 2 minutes, stirring occasionally. 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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Mother liked to make this recipe and used the kraut that dad made. Everyone loves my dad's (Gordon McMillan) kraut and he makes sure he plants enough cabbage every year to make a bunch of it.

 

 

 

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