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Reuben Soup
Course
Soup
Keyword
Soup
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
Calories
766
kcal
Ingredients
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
2
tablespoons
ketchup
2
tablespoons
dill pickle relish
Chopped Italian parsley
Rye bread or rye croutons
Instructions
In a large soup pan, cook onions 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 the 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 the soup gets too thick, add a little more stock, half and half, or milk.
Serve with parsley on top.
Notes
Great with rye bread for dipping or with rye croutons on top!
Nutrition
Calories:
766
kcal
|
Carbohydrates:
30
g
|
Protein:
39
g
|
Fat:
55
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
167
mg
|
Sodium:
1501
mg
|
Potassium:
824
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
1524
IU
|
Vitamin C:
25
mg
|
Calcium:
981
mg
|
Iron:
3
mg