Reuben Soup
Ready In: 45 mins
Serves: 8-10
Ingredients
- 1⁄2 cup beef broth
- 1⁄2 cup chicken broth
- 1⁄4 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 tablespoon cornstarch, disolved in 2 tablespoons water
- 1 cup corned beef, shredded (about 1/4 lb.)
- 1 cup swiss cheese, chopped
- 3⁄4 cup sauerkraut, drained, rinsed and squeezed dry
- 1⁄4 cup butter (1/2 stick)
- 2 cups half-and-half
- salt & freshly ground black pepper, to taste
Directions
- Bring broths, celery,onion and green pepper to boil in heavy medium saucepan.
- Reduce heat and simmer until vegetables are tender, about 8 minutes.
- Blend in disolved cornstarch and cook until soup thickens, about 5 minutes.
- Remove from heat and add corned beef, cheese and sauerkraut.
- Melt butter in top of double boiler set over gently simmering water.
- Blend in half and half.
- Add soup and stir until smooth and heated through;do not boil.
- Taste and add salt and pepper, if desired.
- Ladle into bowls and serve.
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