🫙 From the Spice Rack
reuben soup
2 quarts chicken broth 2 small bay leaves 1/2 cup sauerkraut, drained (reserve 3 tablespoon juice) 1 cup whole milk 1/2 cup butter 1/2 cup all-purpose flour 1/4 pound c...
maineasy
Ingredients8 items
Ingredients
- 2quarts chicken broth
- 2small bay leaves
- 1/2cupsauerkraut, drained (reserve 3 tablespoon juice)
- 1cupwhole milk
- 1/2cupbutter
- 1/2cupall-purpose flour
- 1/4poundchopped corned beef
- 1/2teaspoonwhite pepper
Directions
- 1
Reuben Soup 2 quarts chicken broth 2 small bay leaves 1/2 cup sauerkraut, drained (reserve 3 tablespoon juice) 1 cup whole milk 1/2 cup butt
- 2
Cook 30 minutes, then strain
- 3
Set sauerkraut aside
- 4
Return broth to boil, then add the milk and heat gently to avoid curdling
- 5
In a small saucepan, melt the butter, add flour and cook about 2 minutes, whisking frequently
- 6
Slowly add flour mixture to pot to thicken soup, stirring with a wooden spoon
- 7
Soup should be thick and creamy
- 8
Return reserved sauerkraut to pot