Reuben Soup

REUBEN SOUP

2 tablespoons cooking oil
1 onion, chopped
16 oz. bag baby carrots, cut into bite-size pieces
8 oz. deli corned beef, chopped
2 tablespoons flour
48 oz. chicken broth
14.5 oz. can sauerkraut, drained
1/2 tsp dried dill weed
1/2 tsp caraway seed

In a large kettle, saute chopped onion in 2 tablespoons cooking oil.
Add carrots and continue cooking until veggies begin to soften, about 10 minutes.
Stir in chopped corned beef and continue heating.
Sprinkle flour over veggies and corned beef, and stir all together to form a roux.
Slowly stir broth into mixture and continue heating.
Broth will thicken slightly from roux.
Add drained sauerkraut, dill weed, and caraway seed, and mix all together gently.
Continue warming to desired serving temperature.

Serve topped with shredded swiss cheese if desired.

About 6 servings

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