Creamy Reuben Soup - 10g Carbs, 1g Fiber
{Suggestion: Rinse sauerkraut well and omit added salt to better reduce the sodium content. Also, consider using fat free half and half. Take care, Gloria}
From: Taste of Home 2014 - Cooking for 2 Spring 2009, p31
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! —Jay Davis, Knoxville, Tennessee
Quick
Contest Winning
Servings: 5
Prep/Total Time: 30 min
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup butter, cubed
2 Tbsp all-purpose flour
1 cup beef broth
2 cups half-and-half cream
1/4 pound sliced deli corned beef, coarsely chopped
3/4 cup sauerkraut, rinsed and well drained
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded Swiss cheese
In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.
Makes: 5 cups
Servings:
Serving Size: 1 cup
Nutrition per Serving: (prepared with reduced-sodium broth) 340 Calories, 26g Fat, 17g Saturated Fat, 105mg Cholesterol, 783mg Sodium, 10g Carbs, 1g Fiber, 14g Protein
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