Reuben Soup

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• cooked corned beef brisket, liquid reserved, shredded into 1-inch-long pieces
• 1 qt. whole milk
• 3 cups Swiss cheese, shredded
• 2 cups sauerkraut, thoroughly drained
• 1 cup KRAFT Thousand Island Dressing
• 4 tsp. caraway seed, toasted, ground
• Garnish
• 2-1/2 cups rye bread croutons, small diced
• 2-1/2 cups Swiss cheese, shredded

1. Melt butter in saucepan on medium heat.
2. Whisk in flour; cook about 4 min.
3. or until blond colored.
4. Do not brown the roux.
5. Cool.
6. Bring 2 qt.
7. of the reserved corned beef cooking liquid to a boil in large pot (or 1 qt.
8. cooking liquid for trial recipe).
9. Cook until liquid is reduced by 1/4.
10. Stir in milk; bring to a light boil.
11. Add roux; simmer 30 min., stirring occasionally.
12. Stir in corned beef; simmer 20 min.
13. Reduce heat to very low.
14. Stir in cheese, sauerkraut, dressing and caraway; simmer 10 min.
15. Portion 6 oz.
16. into each bowl and garnish with 2 Tbsp.
17. each croutons and cheese.

unsalted butter, allpurpose, beef brisket, milk, swiss cheese, sauerkraut, caraway seed, rye bread, swiss cheese

Taken from www.kraftrecipes.com/recipes/reuben-soup-153043.aspx (may not work)