Reuben Soup

This is a recipe from Nathalie Dupree Cooks. I love this soup, maybe because I love reuben sandwiches.

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 1 -3  lb corned beef brisket (cooked)
• 2  cups sauerkraut
• 2  cups cabbage
• 4 -6  cups  beef stock
• 1  onion
• 2  garlic cloves
• 2  tablespoons Dijon mustard
• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 2  tablespoons tomato paste
• 1  teaspoon salt
• 1  teaspoon black pepper
• 2  teaspoons paprika
• 1 -2  caraway seed
• 6 -8  slices  dark  bread or 6 -8  slices  pumpernickel bread
• 1  cup  shredded swiss cheese

Directions

1. Remove any fat from the brisket and cut the meat into 1 inch cubes; set aside.
2. In a 5-quart stockpot, mix together the sauerkraut that has been drained, the 2 cups of thinly sliced cabbage, 4 cups of beef stock; bring to a boil, then add onion, chopped garlic, and mustard, also 1 cup beef stock.
3. Simmer for 15-20 minutes, adding stock as needed.
4. Meanwhile, in a small skillet, make a roux; by melting the butter, stirring in the flour and cooking over moderate heat until a light golden brown; add the 1/2 cup of beef stock, tomato paste, salt and pepper, paprika.
5. Stir and cook until thick and creamy.
6. Now stir in the hot soup, and add the cubed brisket and cook 5 minutes more.
7. Serve in bowls.
8. To garnish, cube the bread and bake in a 350°F oven for 8-10 minutes.
9. Add the bread cubes and the shredded Swiss cheese to the soup in the bowls.