Reuben Soup Recipe
When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 cup chopped onion
- 2 tablespoons water
- salt and pepper to taste
- 2 tablespoons butter
- 1/2 teaspoon baking soda
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 2 cups half-and-half cream
- 1/2 cup sliced celery
- 3/4 cup sauerkraut rinsed and drained
- 1 cup (4 ounces) shredded swiss cheese
- 2 cups chopped cooked corned beef
- rye croutons optional
- Carbohydrate 6.7182291711505 g
- Cholesterol 233.771875029383 mg
- Fat 59.2097270927671 g
- Fiber 0.776083356835508 g
- Protein 40.9170895854778 g
- Saturated Fat 26.6966972281096 g
- Serving Size 1 1 serving (347g)
- Sodium 443.7028733038 mg
- Sugar 5.942145814315 g
- Trans Fat 4.44328847274224 g
- Calories 727 calories
Directions In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. Yield: about 6 servings. Originally published as Reuben Soup in Taste of Home October/November 1994, p45
