Reuben Soup

Reuben Soup

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Reuben SoupIngredients:
1 cup onion, finely diced
1 cup celery, fined diced
5 tablespoons butter
Salt and pepper
4 tablespoons flour
2 cups chicken stock
1 1/2 cups finely chopped corned beef
1 1/2 cups sauerkraut, drained
3 cups half and half
3 cups Swiss cheese, shredded
3 tablespoons ketchup
2 tablespoons dill pickle relish
Chopped Italian parsley
Rye bread or rye croutons

In a large soup pan, cook unions and celery in butter until tender. Season with a little salt and pepper. Add flour and cook for another minute or two, stirring constantly. Add stock and bring to a boil, whisking often until it starts to thicken. Turn down heat a bit and stir in half and half, sauerkraut and corned beef. Add Swiss cheese a handful at a time. Whisk until cheese is melted. Add ketchup and relish. Taste to see if a little more salt and pepper is needed. If soup gets too thick, add a little more stock, half and half, or milk. Serve with parsley on top/

Great with rye bread for dipping or with rye croutons on top!

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Show Comments (3)

  1. Reply


    March 17th, 2013 at 11:19 AM

    Thanks! So glad you liked it! What’s not to love! LOL! It’s one of my faves! -Amy

  2. Reply


    March 17th, 2013 at 10:29 AM

    O – M – G !!!!! Absolutely amazing!!! My son and I just finished making a triple batch and the family cannot stop snitching from the pot. We are making the beer bread next. Thank you so much!!!

  3. Reply

    Delores Dary

    March 14th, 2013 at 8:28 AM

    WOW, I took this soup to church last night for our Lenten Soup Supper. It went over very big! There was only a little left and I will take it to my son-in-law today for him to enjoy. Thank you so very much.

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