Creamy Reuben Soup
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 3785.0 ml chicken broth
- 4 small bay leaves
- 236.59 ml sauerkraut, drained, reserve 1/4 cup juice
- 473.18 ml whole milk
- 236.59 ml butter
- 236.59 ml flour
- 113.39 g chopped corned beef
- 4.92 ml white pepper
- 236.59 ml sour cream
directions
- Heat broth to simmer. Add bay leaf. Add sauerkraut and sauerkraut juice. Cook 30 minutes. Remove sauerkraut and set aside. Return liquid to boil, then add milk.
- In small saucepan, melt butter. Add flour and cook about 2 minutes, whisking frequently to create a roux. Gradually add roux to pot to thicken soup, stirring with wooden spoon. Soup should very thick and creamy.
- Return reserved sauerkraut to pot. Add corned beef and pepper. Stir in sour cream. Remove bay leaves. Makes 10 large servings.
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RECIPE SUBMITTED BY
MARIA MAC
Andover, 61
<p>I am from Andover, Ma. We have a place in Maine where we spend most of the summer. I have a wonderful husband in my life that I thank God for everyday. I love to cook and bake. It relaxes me. And I love it when I see the smiles on peoples faces when they love what I have cooked. Thanks to all of you and your recipes this happens alot!</p>