Recipe - Reuben Soup

1 pound Cooked corned beef
brisket, trimmed
One half cup Sauerkraut
1 Stick butter
One half cup Flour
3 cup Cream
2 cup Milk
1 cup Diced white onions
1 One half cup Grated Swiss cheese
One half teaspoon White pepper
Three fourths teaspoon Garlic salt
Three fourths teaspoon Onion powder
Three fourths teaspoon Celery salt
Three fourths teaspoon Lemon pepper
One half teaspoon Salt

Dice or shred corned beef. Combine corned beef with sauerkraut and set
aside.

Melt butter in large soup pot over low heat. Add flour and heat 35
minutes, stirring constantly to cook flour and make a roux.

Stir in cream and milk. Add onions. Increase heat to medium and continue
cooking 710 minutes, stirring constantly, until soup thickens. Add cheese
and stir to blend. Add white pepper, garlic salt, onion powder, celery
salt, lemon pepper and salt. Add corned beef and sauerkraut.

Stir until wellcombined. Makes about 2 quarts, serving 46 people.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini