CREAM OF REUBEN

CREAM OF REUBEN image

Provided by VENUS CHETOSKY

Time 1h40m

Number Of Ingredients 19

1/4-1 lb left over corned beef
1 small onion finely diced
1 stalk(s) celery finely diced
2-3 small potatoes, russet (diced & blanched just before fork tender)
1 c shredded carrots (salad ready work great & still have a little crunch)
1 jar(s) sauerkraut (11-14 oz. drained)
1 1/2 c shredded swiss cheese
1/2 c flour
1/2 c butter
1 can(s) campbell's chicken broth
2 c milk
10 oz heavy whipping cream
1 1/2 tsp dried mustard
1/2 tsp white pepper
2 Tbsp caraway seeds
5 qt. soup pot
tea ball
1 1/2 qt sauce pan
use can use unsalted butter and low sodium broth for low sodium diets; it tastes just as good.

Steps:

1. DICE VEGETABLES,CUBE CORNED BEEF AND SET ASIDE. IN SAUCE PAN PLACE DICED POTATOES IN LIGHTLY SALTED WATER AND BLANCH UNTIL ALMOST FORK TENDER. STRAIN LIQUID AND SET ASIDE.
2. Sauté onions/celery in the butter until onions are translucent and celery is soft. Slowly add flour stirring until smooth, add mustard and pepper.
3. Before adding the liquids slowly add cheese and stir until melted. Once cheese is melted and incorporated into the roux slowly add broth to the flour mixture (if roux gets a little stiff before all the cheese is added you can add a little broth at a time in between adding the cheese) stirring constantly until it resembles a thick cream of wheat, then add cream while stirring then add the milk all while stirring. ****RESERVE ABOUT 1/2 CUP OF CHEESE FOR GARNISH.****
4. Now for the finishing touches. Add corn beef, potatoes, carrots and sauerkraut to the cream mixture. Place caraway seeds in the tea ball and submerge into the soup. Allow soup to very slowly simmer (take care not to scorch) for about 30 minutes.
5. GARNISH WITH SHREDDED CHEESE AND CROUTONS OR GARNISH WITH CHEESE AND SERVE RYE TOAST POINTS.