Cream of Reuben Soup | Midwest Living
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Cream of Reuben Soup

Cream of Reuben Soup

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  • Makes: 8 servings
  • Prep 25 mins
  • Cook 40 mins

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You'll recognize the flavors in this main-dish soup. It's a Reuben sandwich in a bowl and is just the thing to warm you up on chilly days.

Ingredients

  • 5 cups chicken stock or 3, 14-ounce cans reduced-sodium chicken broth
  • 12 ounces fully cooked corned beef brisket, chopped, or 2-1/2 cups chopped deli franks
  • 1 8 - ounce can sauerkraut, rinsed and drained
  • 1/2 cup chopped onion
  • 1 -2 cloves garlic, minced
  • 3/4 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon ground white pepper
  • 1 bay leaf
  • 1/3 cup cold water
  • 3 tablespoons cornstarch
  • 2 large carrots, coarsely shredded
  • 12 ounces process Swiss cheese slices, cut up
  • 1 cup shredded natural Swiss cheese (4 ounces)
  • 1 cup whipping cream, half-and-half or light cream
  • Rye Bread Croutons (see note)

Directions

  1. In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30 minutes. Remove bay leaf.
  2. In a small bowl, stir together the cold water and cornstarch. Stir cornstarch mixture and carrots into soup. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  3. Reduce heat to low. Add the Swiss cheeses; cook and stir until melted. Stir in whipping cream; heat through. Top each serving with some of the Rye Bread Croutons. Makes 8 main-dish servings.

Note

  • Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.

Nutrition Facts

(Cream of Reuben Soup)

Servings Per Recipe 8, carb. (g) 19, vit. C (mg) 6, iron (mg) 2, vit. A (IU) 4665, calcium (mg) 475, pro. (g) 25, cal. (kcal) 485, sodium (mg) 1867, fiber (g) 3, sat. fat (g) 19, chol. (mg) 131, Fat, total (g) 34

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