Creamy Reuben Soup
From darlenel 16 years ago
- 20 minutes to make
- Serves 8
This is a good soup to make if you have left over corned beef from St Patricks day celebration. If you don't have leftovers you can buy the corned beef at the deli
Ingredients
- 2 cups diced potatoes skin on shopping list
- 1 cup onion diced shopping list
- ½ lb corned beef diced shopping list
- 8 oz sauerkraut shopping list
- 2 tbsp ham base shopping list
- 6 cups water shopping list
- ½ tsp ground caraway shopping list
- 4 tbsp butter shopping list
- ½ cup flour shopping list
- 3 cups milk shopping list
- 1 cup cream shopping list
- ½ lb swiss cheese grated shopping list
- 1 tbsp Dijon mustard shopping list
- ½ tsp white wine v inegar shopping list
- 3 cups rye croutons for garnish shopping list
How to make it
- In a large stockpot, combine potatoes, onion, corned beef, sauerkraut, base, water, and caraway
- Boil until tender.
- In a separate pan, melt butter, add flour.
- Cook stirring often until golden brown..
- Blend in milk stirring until smooth.
- Add cream, cheese, Dijon and vinegar.
- Simmer 5 minutes until thick.
- Ladle into bowls and garnish with croutons.
The Rating
Reviewed by 5 people-
I Love This and I Love Reubens...A Keeper for Sure!!! High 5
chef_irish
in Gainesville loved it
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Love Rueben, never thought of putting it in a soup! What joy!
juels
in Clayton loved it
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This sounds absolutely delish, I already bookmarked it and I will make this next cold day we have here.....:)
gagagrits
in Irmo loved it
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