Cream of Reuben Soup

By The Krautfather  ,

September 24, 2012


6 cups chicken broth

3/4 lb. cooked corned beef, chopped

1 can (10 oz.) chopped sauerkraut, drained

1 large carrot, peeled and grated

1/2 cup chopped onion

1 garlic clove, minced

1/2 tsp. dried thyme + 1 bay leaf

1/4 tsp. ground white pepper + 1/4 tsp. dried tarragon

3 TB cornstarch + 1/3 cup water

2 cups (8 oz.) shredded Swiss cheese

1 cup whipping cream

Rye bread cubes, toasted


1Combine first 10 ingredients in a Dutch oven; bring to a boil over medium heat.

2Reduce heat, and simmer 30 minutes. Remove and discard bay leaf.

3Combine cornstarch and water, stirring until smooth; stir mixture into soup. Bring to a boil; boil, stirring constantly, 1 minute. Remove from heat.

4Add shredded cheese and whipping cream, stirring until cheese melts. Top each serving with toasted rye bread cubes.


Nutrition Facts

Serving Size6-8

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