Reuben Soup Recipe
- 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 (4 ounces) shredded Swiss cheese
- Salt and pepper to taste
- Rye croutons, 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. Yield: about 6 servings.
Reviews for Reuben Soup(7)
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very good recipe ---make sure to really chop up the sauerkraut or will be too stringy. Also, I use evaporated milk.
When I have kraut leftover from another recipe this is the recipe I make. My husband and I love it!
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.
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.