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 been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan
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.
Reuben Soup Tips
How do you make rye bread croutons?
Making croutons is a fantastic way to repurpose old bread instead of throwing it away. This seasoned crouton recipe walks you through how to turn any stale bread into croutons for soups or salads.
How do you store Reuben soup?
Store Reuben soup in a shallow, airtight container and refrigerate or freeze as soon as possible. For food safety, avoid leaving soup at room temperature for more than 2 hours to prevent harmful bacteria from developing. Plan to eat refrigerated soup within 3 to 4 days or freeze it for up to 3 months.
What else can you put in Reuben soup?
Red potatoes, cabbage, and carrots all go well with this Reuben soup. They provide the familiar flavors that you find in our favorite corned beef dinner!