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Title: Reuben Soup .001
Categories: Soup Cajun Canadian
Yield: 8 Servings

1/2cBeef stock
1/2cChicken stock
1/4cChopped onion
1/4cChopped bell pepper
1/4cChopped celery
1tbCornstarch
2tbWater
1cShredded corned beef
1cShredded Swiss cheese
3/4cSauerkraut, drained & rinsed
1/4cButter
2cHalf-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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