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.
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.
Nov 18, 2011
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.
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