Reuben soup .001
Soups Cajun Canadian
Last updated 6/12/2012 12:56:21 AM. Recipe ID 18514. Report a problem with this recipe.
Title: Reuben soup .001
Categories: Soups, Cajun, Canadian
Yield: 8 Servings
1/2 c Beef stock
1/2 c Chicken stock
1/4 c Chopped onion
1/4 c Chopped bell pepper
1/4 c Chopped celery
1 tb Cornstarch
2 tb Water
1 c Shredded corned beef
1 c Shredded Swiss cheese
3/4 c Sauerkraut, drained & rinsed
1/4 c Butter
2 c Half-and-half
Salt to taste
Pepper to taste
Bring both stocks, onion, bell pepper, and celery to a boil in a Dutch
oven. Simmer for 5 minutes. Mix cornstarch and water. Blend into
stock. Simmer for 3 minutes (soup should thicken). Add corned beef,
cheese, and sauerkraut. Melt butter in small saucepan, and add
half-and-half; do not boil. Add to soup; stir until well blended.
Season to taste. Yield: 8 servings. Source: Chef Joseph Gonsoulin,
printed in Cajun Revelation, sent to me from Cookie.Lady in the Old
Cookbooks Looking for a New Home swap. MM: Lyn.
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