1 stick unsalted butter
6 TBS all-purpose flour
3 cups water
1 cup Cedar Creek Pinot Grigio
1 tsp chicken base or 1 chicken cube
1 tsp mustard powder
½ tsp salt
7 oz carrots, diced into 1/4” squares
7 oz corned beef, cut or shredded into small pieces
6 oz potato diced into ½” pieces, steam for 5 minutes in pot with steamer insert
18 oz heavy cream
4 oz sauerkraut, drained well
4 oz swiss cheese, shredded
1 tsp white pepper
1 tbs fresh chives, chopped
To make the roux, melt the butter in a small pot and add the flour and mustard powder, cook on a low heat, stirring often, for 5 minutes. Set aside.
In a large pot, pour in water; add carrots, and chicken base. Bring to a boil then reduce to a simmer, cook for 3 minutes.
Add cream and Pinot Grigio and bring to a gentle boil. Whisk in roux, lower heat and add potatoes, simmer for 5 minutes.
Stir in swiss cheese slowly and then add sauerkraut, corned beef, white pepper, salt and chives.
Continue simmering for 3-5 minutes.
– from Stephanie Baldwin