Cream of Reuben Soup

Name: Cream of Reuben Soup
Total time: 1500 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 tbsp unsalted butter; 1 1/2 tbsp olive oil; 3 tbsp flour; 32 oz reduced sodium chicken broth; 1 cup shredded Swiss cheese; 2 cup shredded corned beef (or turkey); 1 can (15.5 oz.) sauerkraut, rinsed, drained and squeezed dry; 1 cup half and half; 1 small onion, minced; 1 stick celery, minced

monica.kern1 @cook_3650747

Fleetwood, Pennsylvania

Makes 8 (1 cup) servings * Prep time: 5 minutes * Cook time: 20 minutes * Calories: 221* Total fat: 15.8g * Saturated fat: 7.6g * Cholesterol: 42mg * Sodium: 929mg * Carbs: 8.3g * Fiber: 2g * Sugars: 2.1g * Protein: 12g*

monica.kern1 @cook_3650747

Fleetwood, Pennsylvania

Saved

Ingredients

25 mins

8 servings

1 1/2 tbspunsalted butter
1 1/2 tbspolive oil
3 tbspflour
32 ozreduced sodium chicken broth
1 cupshredded Swiss cheese
2 cupshredded corned beef (or turkey)
1 can(15.5 oz.) sauerkraut, rinsed, drained and squeezed dry
1 cuphalf and half
1 smallonion, minced
1 stickcelery, minced

Saved

Steps

25 mins

1

Heat a soup pot over medium-high heat. Add butter and oil.
2

Sauté onion and celery until soft, about 5 minutes.
3

Add flour and stir until well blended.
4

Add broth and whisk until mixture becomes thick.
5

Add the cheese, whisking in a little at a time until melted and incorporated into the broth.
6

Add the meat and sauerkraut and stir.
7

Stir in the half and half.
8

Simmer for 10 minutes.
9

Season to taste with salt and pepper, and add croutons if desired.