Total TimePrep: 20 min. Cook: 15 min.
Makesabout 6 servings
- 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 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.
Nutrition Facts1 cup: 393 calories, 26g fat (15g saturated fat), 134mg cholesterol, 1174mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 29g protein.
May 20, 2019
You need to add pickling spices to the soup, no soda and more chicken broth.
Mar 5, 2018
Bummer! I wanted to love this soup because I love Reuben Soup. This was time-consuming since I made the corned beef at home.I found this soup to be very bland and incredibly thick. I had to add a second cup of chicken broth to get it to a palatable consistency. If I make it again, I will NOT rinse the sauerkraut, but rather just drain it. There was no taste of sauerkraut. Might add a couple 'taters next time. too.This is a good basic recipe. I will tweak it to suit me.
Oct 26, 2014
I couldn't not get enough of this soup!! Do yourself a favor and DOUBLE it!
Apr 8, 2014
On a scale of 1 to 5 this soup gets a rating of 28. VERY Delicious!!!
Mar 3, 2014
This is a great soup! I only needed to add dill weed to complete the taste profile so it would truly taste like a Reuben Sandwich. Also, it does not keep well. The second day it is not very good, so I only make what we will eat at that meal.
Jan 14, 2014
I have made this recipe several times and I do not like kraut or corned beef but flavors just seem to meld so well. I have brought to several "pot lucks" and always get requests for the recipe. I have another pot luck on Feb 1 and have already been asked to bring this creamy, comforting, delight. I stray very little, if any, from the recipe.
Mar 16, 2013
very good recipe ---make sure to really chop up the sauerkraut or will be too stringy. Also, I use evaporated milk.
Mar 9, 2013
When I have kraut leftover from another recipe this is the recipe I make. My husband and I love it!
Feb 23, 2013
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.
Nov 18, 2011
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.