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Cream of Reuben Soup
Food Management Staff
December 1, 2005
1 Min Read
FM Staff
YIELD: 50 servings
8 oz. onion, minced
12 oz. salted butter
10 oz. flour
1 gal. chicken stock
1 qt. whole milk
2 lbs. Swiss cheese, shredded
3 lbs. sauerkraut
2 lbs. corned beef, cooked, shredded
2 Tbsps. whole caraway seeds
to taste salt and pepper
1 qt. heavy cream
as needed rye bread croutons
Sauté onions in butter. Add flour and cook for 5 minutes on low. Add stock and milk. Bring to a boil, then reduce to a simmer.
Add the Swiss cheese, sauerkraut, corned beef, caraway seed and salt and pepper to taste; heat through.
Add heavy cream at the end and garnish with rye bread croutons.
Recipe from Chef Instructor Larry Weiss, CCC, CEC, Western Suffolk BOCES, Huntington, NY.
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Oct 18, 2024
