Reuben Soup
Kathy Lawrence, Grand Marsh
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1/4 cup butter, cubed
2 Tbsp. all-purpose flour
1 cup beef broth
2 cups half-and-half cream
1/4 pound sliced deli corned beef, coarsely chopped
3/4 cup sauerkraut, rinsed and well-drained
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded Swiss cheese
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In large saucepan, sautè the onion, celery, and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the half-and-half, corned beef, sauerkraut, salt, and pepper; heat through (do not boil). Stir in cheese until melted. Yields 5 cups.
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