Reuben soup#2

 
                               Reuben Soup #2
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Cooked corned beef
                         -brisket, trimmed
      1/2   c            Sauerkraut
    1                    Stick butter
      1/2   c            Flour
    3       c            Cream
    2       c            Milk
    1       c            Diced white onions
    1 1/2   c            Grated Swiss cheese
      1/2   ts           White pepper
      3/4   ts           Garlic salt
      3/4   ts           Onion powder
      3/4   ts           Celery salt
      3/4   ts           Lemon pepper
      1/2   ts           Salt
 
   Dice or shred corned beef. Combine corned beef with sauerkraut and set
   aside.
   
   Melt butter in large soup pot over low heat. Add flour and heat 3-5
   minutes, stirring constantly to cook flour and make a 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. Makes about 2 quarts, serving 4-6 people.
  
 
 
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