Reuben Soup

Photo: Gooseberry Patch

If you are a fan of the sandwich, you will love this creamy reuben soup. With simple and tasty ingredients, you can have a warm bowl in mere minutes.

Yield: Serves 6

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1 cup sauerkraut, drained and chopped
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 cup whipping cream
  • 1 cup half-and-half
  • 1 pound deli corned beef, cubed
  • 1 cup shredded Swiss cheese
  • salt and white pepper to taste
  • Garnish: rye croutons

Preparation

  1. Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons.
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