Title: Reuben Soup .001
Categories: Soup Cajun Canadian
Yield: 8 Servings
| 1/2 | c | Beef stock |
| 1/2 | c | Chicken stock |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped bell pepper |
| 1/4 | c | Chopped celery |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | c | Shredded corned beef |
| 1 | c | Shredded Swiss cheese |
| 3/4 | c | Sauerkraut, drained & rinsed |
| 1/4 | c | Butter |
| 2 | c | Half-and-half |
| | | Salt to taste |
| | | Pepper to taste |
Bring both stocks, onion, bell pepper, and celery to a boil in a Dutch
oven. Simmer for 5 minutes. Mix cornstarch and water. Blend into stock.
Simmer for 3 minutes (soup should thicken). Add corned beef, cheese, and
sauerkraut. Melt butter in small saucepan, and add half-and-half; do not
boil. Add to soup; stir until well blended. Season to taste. Yield: 8
servings. Source: Chef Joseph Gonsoulin, printed in Cajun Revelation,
sent to me from Cookie.Lady in the Old Cookbooks Looking for a New Home
swap. MM: Lyn.