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Reuben Soup

Reuben Soup
 
Yield:
20 servings, 6 oz. each

Ingredients

Ingredients Weights Measures
unsalted butter 4 oz. 1/2 cup
all-purpose flour 2.2 oz. 1/2 cup
Cooked corned beef brisket, liquid reserved, shredded into 1-inch-long pieces 2 lb. -
whole milk 2 lb. 1 qt.
Swiss cheese, shredded 12 oz. 3 cups
sauerkraut, thoroughly drained 10 oz. 2 cups
KRAFT Thousand Island Dressing 8.6 oz. 1 cup
caraway seed, toasted, ground - 4 tsp.
Garnish
rye bread croutons, small diced 3.5 oz. 2-1/2 cups
Swiss cheese, shredded 10 oz. 2-1/2 cups

Directions

MELT butter in saucepan on medium heat. Whisk in flour; cook about 4 min. or until blond colored. Do not brown the roux. Cool.

BRING 2 qt. of the reserved corned beef cooking liquid to a boil in large pot (or 1 qt. cooking liquid for trial recipe). Cook until liquid is reduced by 1/4. Stir in milk; bring to a light boil. Add roux; simmer 30 min., stirring occasionally.

STIR in corned beef; simmer 20 min. Reduce heat to very low. Stir in cheese, sauerkraut, dressing and caraway; simmer 10 min.

PORTION 6 oz. into each bowl and garnish with 2 Tbsp. each croutons and cheese.

Kraft Kitchens Tips

Substitute
Substitute chicken broth for the cooking liquid if using precooked corned beef.
K:64308v01:153043
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Nutritional Information

Nutrition Information

Calories
 330
Total fat
 25 g
Saturated fat
 12 g
Cholesterol
 75 mg
Sodium
 590 mg
Carbohydrate
 11 g
Dietary fiber
 1 g
Sugars
 4 g
Protein
 15 g
Vitamin A
 10 %DV
Vitamin C
 4 %DV
Calcium
 35 %DV
Iron
 6 %DV