Cream of Reuben Soup

YIELD: 50 servings

8 oz. onion, minced
12 oz. salted butter
10 oz. flour
1 gal. chicken stock
1 qt. whole milk
2 lbs. Swiss cheese, shredded
3 lbs. sauerkraut
2 lbs. corned beef, cooked, shredded
2 Tbsps. whole caraway seeds
to taste salt and pepper
1 qt. heavy cream
as needed rye bread croutons

1. Sauté onions in butter. Add flour and cook for 5 minutes on low. Add stock and milk. Bring to a boil, then reduce to a simmer.
2. Add the Swiss cheese, sauerkraut, corned beef, caraway seed and salt and pepper to taste; heat through.
3. Add heavy cream at the end and garnish with rye bread croutons.

Recipe from Chef Instructor Larry Weiss, CCC, CEC, Western Suffolk BOCES, Huntington, NY.