Soup, Chili, Stew and Dumpling Recipes
Reuben Soup
Yield: 4 or 5 servings
Ingredients
- 2 quarts chicken broth
- 2 small bay leaves
- 1/2 cup sauerkraut, drained (reserve 3 tablespoons juice)
- 1 cup whole milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/4 pound chopped corned beef
- 1/2 teaspoon white pepper
- 1/2 cup sour cream
Instructions
- Heat broth to simmer, and add bay leaves, sauerkraut and the 3 tablespoons of sauerkraut juice. Cook for 30 minutes, then strain. Set sauerkraut aside.
- Return broth to boil, then add the milk and heat gently to avoid curdling.
- In a small saucepan, melt the butter, add flour and cook for about 2 minutes, whisking frequently. Slowly add flour mixture to pot to thicken soup, stirring with a wooden spoon. Soup should be thick and creamy.
- Return reserved sauerkraut to pot. Add corned beef, pepper and sour cream, and remove the bay leaves. Heat to serving temperature, but do not boil.
- Serve with rye bread and butter.