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Reuben Soup
Reuben Soup
From: Frank Lopez flopez@andromeda.rutgers.edu
Date: Fri, 24 Sep 93 22:10:32 EDT
PRODIGY(R) interactive personal service
FROM: MICHAEL GROSZ (VBFF60A)
09/24/93
9:49 PM
This is an excellent soup!
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/2 cup onion, chopped
/4 cup celery, chopped
Tbsp butter
/4 cup flour
cup water
tsp instant beef bouillon or 4 beef bouillon cubes
/2 pound corned beef, shredded
cup sauerkraut, well drained
cups half and half
cups shredded Swiss cheese
- 8 slices rye or pumpernickel bread, toasted and cut
into triangle quarters
In a large saucepan, cook onion and celery in butter until
tender; stir in flour until smooth. Gradually stir in
water and bouillon and bring to a boil. Reduce heat;
simmer uncovered for 5 mins. Add corned beef, sauerkraut,
cream and 1 cup of the cheese. Cook for 30 mins. or until
slightly thickened, stirring frequently. Ladle into 8
ovenproof bowls. Top each with a slice of bread and put
1/4 cup of the cheese on top of the bread. Place in oven
under broiler until the cheese melts and browns ever so
lightly.
amyl
http://www.cs.cmu.edu/~mjw/recipes/soup/reuben-soup.html [12/17/1999 12:04:44 PM]
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