Recipe for Reuben Soup

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Yield:

Ingredients:

Amount	Ingredient
2 qt	water
1/3 cup	chicken base (no MSG)
1/2 cup	melted butter
1 med	onion chopped
2/3 cup	flour
1/2 cup	chopped cooked crisp bacon
2 cup	cooked chopped corned beef
	brisket
2 qt	diced cooked potatoes
1 cup	chopped sauerkraut

Instructions:

Instructions: 1. Dissolve chicken base in water.

2. In sauce pan, cook onions in butter for 2 minutes. Add flour, mix well.

3. Add chicken stock to roux. Whip until no lumps appear.

4. Bring to a boil stirring constantly. Will thicken.

5. Add rest of ingredients. Stir.

6. Simmer for 30 minutes. Stirring frequently.

Laura Says: This soup is great in the winter with warm pumpernickel or rye bread. It also freezesEwell.

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