Creamy Reuben Soup
Try this Creamy Reuben Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups heavy cream
- 4 cups beef stock
- 1 medium onion diced
- 1 cup swiss cheese shredded
- 2 large cloves garlic minced
- 3 tbsp butter
- 1 tsp sea salt
- 1 cup sauerkraut
- 2 ribs celery diced
- 1 lb corned beef, chopped (i used pre-cooked corned be
- 1 tsp caraway seeds (i use this brand)
- â¾ tsp black pepper
- Carbohydrate 4.92882939624468 g
- Cholesterol 36.9235268181933 mg
- Fat 11.1733824199951 g
- Fiber 0.394705010630403 g
- Protein 8.01429938002293 g
- Saturated Fat 6.95087509145417 g
- Serving Size 1 1 Serving (351g)
- Sodium 778.136743331982 mg
- Sugar 4.53412438561428 g
- Trans Fat 0.657367825503554 g
- Calories 149 calories
Heat slow cooker on high setting. To a large sauté pan, over low-medium heat, add onion, celery, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker. To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours. Add heavy cream and Swiss cheese and cook 1 additional hour.
