Cream of Reuben Soup

Cream of Reuben Soup Recipe
Photo: Charles Walton; Styling: Leslie Byars Simpson
Buy pre-grated carrot and Swiss cheese to save time and effort.


Makes 12 cups

Recipe from

Southern Living


6 cups chicken broth
3/4 pound cooked corned beef, chopped
1 (10-ounce) can chopped sauerkraut, drained
1 large carrot, grated
1/2 cup chopped onion
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/4 teaspoon dried tarragon
1 bay leaf
3 tablespoons cornstarch
1/3 cup water
2 cups (8 ounces) shredded Swiss cheese
1 cup whipping cream
Rye bread cubes, toasted


Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes. Remove and discard bay leaf.

Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute. Remove from heat.

Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.