Creamy Reuben Soup Tasty Recipes

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Creamy Reuben Soup

"I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list."

Ingredients :

  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 cup butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon caraway seeds
  • 1/2 cup all-purpose flour
  • 4 cups beef stock
  • 1 quart half-and-half
  • 1 pound cooked corned beef, chopped
  • 1 cup sauerkraut
  • 1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning)
  • freshly ground black pepper to taste
  • 2 1/2 cups shredded Swiss cheese, divided
  • 1 (6 ounce) package rye croutons

Instructions :

Prep : 20M Cook : 12M Ready in : 1H10M
  • Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
  • Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
  • Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
  • Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

Notes :

  • You can hold this in a slow cooker, but you must complete the steps through the flour on the stove top in order to brown the flour. If you hold it in a crock pot, do not add any cheese until about 20 minutes before serving.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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