ANN COX EASTES / KROGER
REUBEN SOUP
3/4 c chopped onion
1 T flour
1 T butter
6-8 c beef broth
1 (14.4-oz) can Bavarian style sauerkraut, drained
1 (10.5 oz) can cream of celery soup
2-4 oz corned beef, chopped
1 T Worcestershire sauce
8 slices rye or hearty bread
8 Swiss cheese slices
1/2 c Thousand Island dressing
Saute onion in butter in heavy saucepan; stir in flour. Gradually stir in beef broth. Add sauerkraut, soup, beef and Worcestershire sauce. Stir regularly until soup comes to a boil. Reduce heat and continue cooking another 20 minutes or until hot. Spread 1 tablespoon of dressing on each piece of bread and top with a slice of Swiss cheese; toast and serve with soup. Yield: 8 servings.
VEGETABLE CHEESE SOUP
1 (32-oz) carton chicken broth
1 (12-oz) pkg frozen California style vegetables (broccoli, cauliflower, carrots)
1 c frozen vegetables of choice
2 T butter
1/2 c chopped onions
1/2 c chopped celery
2 T flour
1 c fat free half and half
12-16 oz pasteurized cheese food product, cubed
Place chicken broth in a large, heavy saucepan. Add frozen vegetables; bring to a boil. Cover and reduce heat; simmer for 10 minutes or until vegetables are tender. Mash vegetables with a potato masher to desired consistency. Place butter in a microwave glass bowl with onions and celery; heat on HIGH for 1 minute. Add flour and stir to mix. Add 1/4 cup half and half and heat in microwave on HIGH for 30 seconds; stir to mix. Add 1/4 cup half and repeat process. Stir mixture into vegetable broth mixture in saucepan, making sure to prevent lumps. Add remaining half and half and cheese and stir until melted and thickened. Yield: 6-8 servings
