Reuben Soup

• Meat

  • 12 oz Corned beef

• Produce

  • 10 Baby yellow potatoes
  • 2 stalks Celery
  • 1 Onion

• Canned Goods

  • 4 cup Beef broth
  • 1 1/2 cup Sauerkraut

• Condiments

  • 1 tbsp Mustard, whole grain

• Baking & Spices

  • 1/4 tsp Caraway seeds
  • 1/4 cup Flour

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Half & half
  • 8 oz Swiss cheese

Found on imbored-letsgo.com

Description

Ingredients

• 1 onion, diced
• 2 stalks celery, diced
• 4 Tbls. butter
• ¼ C. flour
• 4 C. beef broth
• ¼ tsp. caraway seeds
• 10 baby yellow potatoes, cut in quarters
• 12 oz. corned beef, shredded or cubed
• 1½ C. sauerkraut, drained
• 8 oz. swiss cheese, shredded
• ½ C. half & half
• 1 Tbls. whole grain mustard

Directions

• Melt butter in large soup pot.
• Add onions, celery and garlic and sauté a few minutes until they start to soften.
• Stir in flour and cook until combined well.
• Stir in beef broth and bring to boil. Reduce heat to simmer.
• Add potatoes, corned beef, sauerkraut, caraway seeds. Cover and simmer 15-20 minutes, until potatoes are tender.
• Add mustard, cheese, and half and half. Stir to melt cheese and heat through.
• Serve with croutons, if desired