Reuben Soup
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: about 6 servings.
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
Ingredients
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1/2 cup chopped onion
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1/2 cup sliced celery
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2 tablespoons butter
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1 cup chicken broth
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1/2 teaspoon baking soda
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2 tablespoons cornstarch
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2 tablespoons water
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3/4 cup sauerkraut, rinsed and drained
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2 cups half-and-half cream
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2 cups chopped cooked corned beef
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1 cup shredded Swiss cheese
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Salt and pepper to taste
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Rye croutons, optional
Directions
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1.
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.
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2.
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 Facts
1 cup: 329 calories, 25g fat (13g saturated fat), 104mg cholesterol, 909mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 15g protein.
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