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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 school," relates high school media specialist Mary Lindell of Sanford, Michigan. "The cooks have served it for years, and it remains a special favorite. I'm sure it will be a hit with fellow readers."
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 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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