Reuben Soup

READY IN: 40mins
Bev
Recipe by MamaJ

This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.

Top Review by Blossom in Seattle

This soup was great. I also added some diced red potatoes and about a tablespoon or so of hot horseradish which gave it a slight kick.
I had rye bread left over so i made my own croutons. All you need to do is cut the bread into crouton size, and mix thoroughly with olive oil, salt, and pepper and put in a 275 degree oven in a single layer. Mix/flip after 10 minutes and put in for another 10 minutes then check them ever minute or two after that till they are crisp.

Ingredients Nutrition

Directions

  1. In a soup kettle, saute onion and celery in butter until tender.
  2. Add broth and baking soda.
  3. Combine cornstarch and water; add to pan.
  4. Bring to a boil; boil for 2 minutes, stirring occasionally.
  5. Reduce heat.
  6. Add sauerkraut, cream and corned beef.
  7. Simmer and stir 15 minutes.
  8. Add cheese; heat until melted.
  9. Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
  10. Garnish with rye croutons.
  11. **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.

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