REUBEN SOUP
This recipe came from TOH and has become a family favorite. My oldest son loves this even though he says he doesn't like corned beef. Give this one a try--it's great comfort food.
Provided by MamaJ
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup kettle, saute onion and celery in butter until tender.
- Add broth and baking soda.
- Combine cornstarch and water; add to pan.
- Bring to a boil; boil for 2 minutes, stirring occasionally.
- Reduce heat.
- Add sauerkraut, cream and corned beef.
- Simmer and stir 15 minutes.
- Add cheese; heat until melted.
- Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
- Garnish with rye croutons.
- **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.
Nutrition Facts : Calories 236.7, Fat 18.5, SaturatedFat 11.5, Cholesterol 56.6, Sodium 604.5, Carbohydrate 9.3, Fiber 0.9, Sugar 1.5, Protein 8.9
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KELLY DIANA
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually serve it with a side of rye bread and a dollop of sour cream.
King Battah
[email protected]This soup was delicious! I made a few minor changes to the recipe, such as using a different type of bread and adding some extra vegetables. It was still amazing. I will definitely be making this soup again.
Kamogelo Ratlou
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I followed the recipe exactly and it turned out perfectly. I highly recommend this soup.
Vicki Cheeseman
[email protected]This Reuben soup was a hit with my family! It was flavorful, hearty, and comforting. I especially loved the combination of sauerkraut and Thousand Island dressing. I will definitely be making this soup again.