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Reuben Soup

1 pound cooked corned beef brisket, trimmed of fat
1/2 cup sauerkraut
1 stick butter
1/2 cup flour
3 cups cream
2 cups milk
1 cup diced white onions
1 1/2 cups grated Swiss cheese
1/2 teaspoon white pepper
3/4 teaspoon garlic salt
3/4 teaspoon onion powder
3/4 teaspoon celery salt
3/4 teaspoon lemon pepper
1/2 teaspoon salt

Dice or shred corned beef. Combine corned beef with sauerkraut and
set aside.

Melt butter in large soup pot over low heat. Add flour and heat
3-5 minutes, stirring constantly to cook flour and make a roux.

Stir in cream and milk. Add onions. Increase heat to medium and
continue cooking 7-10 minutes, stirring constantly, until soup
thickens. Add cheese and stir to blend. Add white pepper, garlic
salt, onion powder, celery salt, lemon pepper and salt. Add corned
beef and sauerkraut.

Stir until well-combined.

Makes about 2 quarts, serving 4-6.

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