Name: Cream of Reuben Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
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; ½ cup chopped onion; 1 - 2 cloves garlic, minced; ¾ teaspoon dried thyme, crushed; ½ teaspoon dried tarragon, crushed; ¼ teaspoon ground white pepper; 1 bay leaf; ⅓ 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)

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.

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.

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.

Tips

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.

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Cream of Reuben Soup

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Cream of Reuben Soup

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Cream of Reuben Soup

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews

All Reviews for Cream of Reuben Soup