CREAMY REUBEN SOUP
I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.
Provided by Shannon Felgner
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
- Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
- Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
- Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
Nutrition Facts : Calories 589.9 calories, Carbohydrate 24.8 g, Cholesterol 141.7 mg, Fat 42.7 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 25.9 g, Sodium 1004.5 mg, Sugar 3 g
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Tayah Reed
[email protected]I followed the recipe exactly and my soup turned out bland. I think I'll add more seasoning next time.
Ahmed Kerris
[email protected]This soup is a little too salty for my taste. I would recommend using less salt.
Munwar Afzal
[email protected]I didn't have any rye bread, so I used white bread for the croutons. They were still really good.
Samantha Wells
[email protected]I'm not a fan of Swiss cheese, so I used cheddar cheese instead. It was still delicious!
Anaze Kalispell
[email protected]This soup is so easy to make and it tastes just like a Reuben sandwich! I will definitely be making it again.
Ethan Olsen
[email protected]I've never had Reuben soup before, but this recipe was amazing! It's definitely a new favorite.
Gee Force
[email protected]This soup is a great way to use up leftover corned beef. It's also a great meal to make ahead of time.
OHJ TV
[email protected]I made this soup for a party and it was a huge success! Everyone loved it.
Alex Obeng
[email protected]This soup is so comforting and flavorful. It's the perfect meal to warm you up on a cold day.
Ruth Pugh
[email protected]I love the combination of flavors in this soup. The corned beef, sauerkraut, and Swiss cheese are a perfect match.
Tony Michaelxon
[email protected]This soup is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Pamela DeVlieger
[email protected]I'm not a huge fan of sauerkraut, but I really enjoyed this soup. The flavors are well-balanced and the soup is very creamy. I would definitely make it again.
Elin Kalantari
[email protected]This soup is a must-try for Reuben sandwich lovers! It's hearty, flavorful, and oh-so-satisfying.
Qamardin Dal
[email protected]This Reuben soup is amazing! It's the perfect comfort food for a cold winter day. The creamy broth is packed with flavor, and the rye croutons add a nice touch.
Tiruneh Eshete
[email protected]I love this creamy Reuben soup! The flavors of the corned beef, sauerkraut, and Swiss cheese are perfect together. I also appreciate that it's a relatively quick and easy soup to make.
Hunter Hubrich
[email protected]This soup was delicious and easy to make! I used leftover corned beef from St. Patrick's Day and it was perfect. The soup was creamy and flavorful, and the rye croutons added a nice crunch.
Naila Wahab
[email protected]This Reuben soup was a hit! It had all the flavors of a classic Reuben sandwich, but in a warm and comforting soup form. I especially loved the addition of sauerkraut and rye croutons, which gave it that extra bit of authenticity.