Reuben Soup #2

Ingredients

450 gr corned beef
1/2 sauerkraut
1 stick butter
65 gr flour
700 ml cream
475 ml milk
120 gr onions
190 gr swiss cheese
1 gr pepper
2 gr garlic salt
2 gr onion powder
2 gr celery salt
2 gr lemon pepper
1 gr salt

Instructions

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 litre , serving 4-6 people.