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Text File  |  1995-09-27  |  2.9 KB  |  62 lines
  1. >From taronga!arielle Fri, 24 Sep 93 22:10:32 EDT
  2. Newsgroups: rec.food.recipes
  3. Path: taronga!arielle
  4. From: Frank Lopez <flopez@andromeda.rutgers.edu>
  5. Subject: Reuben Soup
  6. Message-ID: <CMM-RU.1.3.748923032.flopez@andromeda.rutgers.edu>
  7. Followup-To: poster
  8. Sender: arielle@taronga.com (Stephanie da Silva)
  9. Reply-To: Frank Lopez <flopez@andromeda.rutgers.edu>
  10. Organization: Taronga Park BBS
  11. Date: Fri, 24 Sep 93 22:10:32 EDT
  12. Approved: recipes@taronga.com
  13.  
  14. Oddly enough I received a quick response from Prodigy on my Reuben Soup
  15. query. I am still interested in receiving other possible variants and or
  16. other related information. I trust that I am not violating any copyright
  17. laws by attaching the Prodigy message:
  18. PRODIGY(R) interactive personal service         09/24/93         9:49 PM
  19.  
  20.          FOOD BB
  21. TOPIC:   SOUPS & STEWS
  22. TIME:    09/24  7:15 AM
  23.  
  24. TO:      KAY LOPEZ   (MJSM09C)
  25. FROM:    MICHAEL GROSZ   (VBFF60A)
  26. SUBJECT: NEED A RECIPE!
  27.  
  28. This is an excellent soup!                                  
  29.                                                             
  30. Title: REUBEN SOUP                                          
  31. Keywords: reuben, soup, sauerkraut, corned beef             
  32.                                                             
  33. 1/2 cup onion, chopped                                      
  34. 1/4 cup celery, chopped                                     
  35. 3 Tbsp butter                                               
  36. 1/4 cup flour                                               
  37. 3 cup water                                                 
  38. 4 tsp instant beef bouillon or 4 beef bouillon cubes        
  39. 1/2 pound corned beef, shredded                             
  40. 1 cup sauerkraut, well drained                              
  41. 3 cups half and half                                        
  42. 3 cups shredded Swiss cheese                                
  43. 6 - 8 slices rye or pumpernickel bread, toasted and cut     
  44.   into triangle quarters                                    
  45.                                                             
  46. In a large saucepan, cook onion and celery in butter until  
  47. tender; stir in flour until smooth. Gradually stir in       
  48. water and bouillon and bring to a boil. Reduce heat;        
  49. simmer uncovered for 5 mins. Add corned beef, sauerkraut,   
  50. cream and 1 cup of the cheese. Cook for 30 mins. or until   
  51. slightly thickened, stirring frequently. Ladle into 8       
  52. ovenproof bowls. Top each with a slice of bread and put     
  53. 1/4 cup of the cheese on top of the bread. Place in oven    
  54. under broiler until the cheese melts and browns ever so     
  55. lightly.                                                    
  56.                                                             
  57.  /\/\ichael  =================                              
  58.    & Ms.     /\/\ | /-\ /\/\ |                              
  59.  \/\/eslie   =================                              
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