"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for REUBEN SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


1# corned beef
c. sauerkraut
1 stick butter
c. Flour
3 c. cream
2 c. milk
1 c. diced white onion (optional)
1-1/2 c. grated Swiss cheese
tsp. white pepper
tsp. garlic salt
tsp. onion powder
tsp. celery salt
tsp. lemon pepper
tsp. salt

Dice or shred corned beef. Combine corned beef w/sauerkraut and set aside.

Melt butter in large soup pot over low heat. Add flour and heat 3-5 minutes, stirring constantly to cook four and make roux.

Stir in cream and milk. Add onions. Increase heat to medium and continue cooking 7-10 minutes; stirring constantly until soup thickens. Add cheese and stir to blend. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt. Add corned beef and sauerkraut. Stir until well-combined.




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