Prep 20 mins
Cook 15 mins
This is a unique soup that everyone enjoys. My husband looks forward to this on lunch on cold days.
- 1⁄2 cup chopped onion
- 1⁄2 cup sliced celery
- 2 tablespoons butter
- 1 cup chicken broth
- 1⁄2 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3⁄4 cup sauerkraut, rinsed and drained
- 2 cups half-and-half cream
- 2 cups chopped cooked corned beef
- 1 cup shredded swiss cheese
- salt and pepper
- rye crouton (optional)
- In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
Ok, it doesn't really taste like a reuben, but it IS awesome! What a great way to use leftover corned beef! I used fat free half and half. I garnished with croutons and caraway seeds. Yummy! Thanx!
This soup was awesome! I had made corned beef with red potatoes in the crock-pot the day before, so I put the leftover potatoes in the soup. It was good!