"The belly rules the mind."--Spanish Proverb


  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!