Cream of Reuben Soup
If you love Reubens, you are sure to love this rich and creamy rendition of this popular sandwich in a soup!
Servings: 8
Calories: 587kcal
Equipment
Ingredients
- 5 cups chicken stock
- 1 pound cooked corned beef chopped and trimmed of fat
- 8 ounces Frank’s sauerkraut drained and rinsed
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1/3 cup cold water
- 3 Tablespoons corn starch
- 2 cups shredded carrots chopped coarsely
- 12 ounces sliced Swiss cheese cut into small pieces
- 1 cup heavy cream
Instructions
- In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaf.
- Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.
- Reduce heat to low, add the Swiss and stir until combined and melted. Stir in cream. Heat through.
- Serve topped with shredded Swiss cheese and Rye Croutons.
Nutrition
Serving: 1g | Calories: 587kcal | Carbohydrates: 15g | Protein: 30g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1233mg | Fiber: 2g | Sugar: 6g