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Categories:Viewed: 90 - Published at: 9 months ago
Ingredients
- 1 gallon chicken broth
- 4 small bay leaves
- 1 cup sauerkraut, drained, reserve 1/4 cup juice
- 2 cups whole milk
- 1 cup butter
- 1 cup flour
- 14 lb chopped corned beef
- 1 teaspoon white pepper
- 1 cup sour cream
Method
- Heat broth to simmer.
- Add bay leaf.
- Add sauerkraut and sauerkraut juice.
- Cook 30 minutes.
- Remove sauerkraut and set aside.
- Return liquid to boil, then add milk.
- In small saucepan, melt butter.
- Add flour and cook about 2 minutes, whisking frequently to create a roux.
- Gradually add roux to pot to thicken soup, stirring with wooden spoon.
- Soup should very thick and creamy.
- Return reserved sauerkraut to pot.
- Add corned beef and pepper.
- Stir in sour cream.
- Remove bay leaves.
- Makes 10 large servings.
