Cream of Reuben Soup

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READY IN: 1hr 5mins
Recipe by GoldsmithLissa

Reuben sandwich in a soup! Make rye croutons by baking pieces of rye bread for 10 min at 350F.

Ingredients Nutrition

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.

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