Creamy Corn Beef Soup

Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.

1/2 c. onions, chopped
1/4 c. celery, chopped
1/4 c. green pepper, chopped
2 tbsp. butter
2 tbsp. flour
1 c. beef stock
4 oz. corned beef
1 c. (4 oz.) Swiss cheese, shredded
3/4 c. sauerkraut, rinsed & drained
1/4 c. butter
2 c. half & half


Melt butter in a heavy Dutch oven and saute chopped vegetables until tender, about 10 minutes. Add flour and stir over medium heat for about 5 minutes. Whisk in stock. Stir until smooth and thickened. Remove from heat and stir in corned beef, cheese and sauerkraut. (Stir until cheese is melted and all ingredients blended. Melt butter in small saucepan and stir in half & half. Gently heat until warm to hot. Blend all together.

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