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Creamy Reuben Soup Recipe

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This recipe for Creamy Reuben Soup is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ C. chopped celery
¼ C. chopped onion
¼ C. chopped red pepper
1 (14 ½ oz.) can ready-to-serve beef broth
2 C. milk
1 T. cornstarch
5 ½ oz. (1 C.) coarsely chopped corned beef
4 (1 oz.) slices pasteurized process Swiss cheese, cut into pieces
½ C. sauerkraut, drained, rinsed
½ tsp. caraway seed
Directions:
Directions:
In medium saucepan, combine celery, onion, bell pepper, and broth; cook about 15 minutes or until vegetables are tender.
In a small bowl, combine milk and cornstarch; beat with a wire whisk until smooth. Add cornstarch mixture to vegetables; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low; stir in corned beef, cheese and sauerkraut. Simmer until thoroughly heated, stirring constantly. To serve, ladle soup into bowls; sprinkle with caraway seen.
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
Serving size 1 ½ cups, 360 calories, 20 grams total fat (11 grams saturated fat).

 

 

 

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