Cream Of Reuben Soup

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 Tbsp. caraway seed
• 1/2 c. + 2 Tbsp. butter or margarine, divided
• 6 c. chicken stock or chicken broth
• 1 c. flour
• 2 c. sauerkraut, drained
• 1 c. finely chopped cooked corned beef
• Salt
• White pepper
• 2 c. half and half OR light cream

1. In a large saucepan, saute onion, celery and caraway seed in 2 Tbsp. butter or margarine until slightly soft.
2. Add chicken stock or chicken broth and bring to a boil.
3. In a small saucepan, melt 1/2 c. butter or margarine, stir in flour.
4. Mix well and add to the boiling soup, stirring to combine thoroughly.
5. Reduce heat to a simmer.
6. Stir in sauerkraut and corned beef.
7. Add salt and white pepper to taste.
8. Just before serving, add half and half or light cream. Heat, but do not let soup come to a boil.
9. Serve immediately.
10. This holds well in a Crock-Pot.

onion, celery, caraway seed, chicken, flour, sauerkraut, beef, salt, white pepper, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66800 (may not work)