Creamy Reuben Soup
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! —Jay Davis, Knoxville, Tennessee
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
white meat free
gluten free
red meat free
pescatarian
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 1 cup shredded swiss cheese
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1/4 cup chopped celery
- 1 cup beef broth
- 1/4 cup butter cubed
- 2 cups half-and-half cream
- 1/4 cup chopped green pepper
- 1/4 pound sliced deli corned beef coarsely chopped
- 3/4 cup sauerkraut rinsed and well drained
- Carbohydrate 10.8484379256361 g
- Cholesterol 84.2105000611203 mg
- Fat 27.7387198608776 g
- Fiber 1.21081577185656 g
- Protein 11.1113641472685 g
- Saturated Fat 17.448141091473 g
- Serving Size 1 1 cups. (234g)
- Sodium 419.831378405404 mg
- Sugar 9.63762215377957 g
- Trans Fat 1.7099311410569 g
- Calories 332 calories
In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.
