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When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have served it for years, and it remains a special favorite. —Mary Lindell, Sanford, Michigan
Nutritional Facts 1 cup (calculated without salt, pepper and rye croutons) equals 393 calories, 26 g fat (15 g saturated fat), 134 mg cholesterol, 1,174 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.
Originally published as Reuben Soup in Taste of Home October/November 1994, p45
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Reviewed on Mar. 16, 2013 by justewhappy
very good recipe ---make sure to really chop up the sauerkraut or will be too stringy. Also, I use evaporated milk.
Reviewed on Mar. 09, 2013 by KitchenQueen60
When I have kraut leftover from another recipe this is the recipe I make. My husband and I love it!
Reviewed on Feb. 23, 2013 by ktkoenig
Very simple to make and I made no changes. I think it might taste really good if you made rye bread with garlic salt on it - like a rye garlic bread toasted and dipped it in the soup. Definitely a treat and a good way to use up your left over corned beef after St. Patrick's Day. Yummy. Reminds me of the Reuben Soup at Russ' in Grand Rapids.
Reviewed on Nov. 18, 2011 by fbchef
A meal in itself, this is a very filling soup. I have been making this soup since the recipe was first published in Oct/Nov 1994 issue of Taste of Home. Have had many compliments on what a good soup this is. Recipe I have also calls for 1 cup of beef broth.
I have been making this soup ever since the recipe was first printed in the Oct/Nov 1994 issue of Taste of Home. 1994 recipe also calls for 1 cup beef broth as well as the chicken broth, everything else is the same. It is an excellent soup and I have received many compliments on it and have passed the recipe to many friends.
Reviewed on Mar. 04, 2011 by aheinonen
This was excellent! Although a bit rich. Maybe next time I would do half milk and half cream or even all milk.
Reviewed on Sep. 21, 2008 by naturelovertk
Excellent!! Just excellent! Is there anything better than sauerkraut? Today is the second time that I'm making this soup. I realized that I did not rate or comment the first time that I used the recipe. Thanks for sharing!
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