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Cream of Reuben Soup Recipe

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This recipe for Cream of Reuben Soup is from First Congregational Church of Vermontville 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:  
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1 T cornstarch
2 T water
1/4 lb. (1 cup) chopped corned beef
1 cup swiss cheese
3/4 cup sauerkraut, drained
1/4 cup butter
2 cup half and half
Directions:
Directions:
Combine first 5 ingredients in large pan and bring to boil. Reduce heat and simmer until vegetables are crisp tender. Add cornstarch dissolved in the 2 T water and cook till thickens. Remove from heat and stir in corned beef, swiss cheese and sauerkraut, blend well. Melt butter in large double boiler over medium heat. Stir in half and half; add soup mixture. Heat through, do not boil. Garnish with chives.

 

 

 

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