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
  • 1/4 lb chopped corned beef
  • 1 teaspoon white pepper
  • 1 cup sour cream

DIRECTIONS

  1. 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.
  2. 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.
  3. Return reserved sauerkraut to pot. Add corned beef and pepper. Stir in sour cream. Remove bay leaves. Makes 10 large servings.