Reuben Soup
Reuben Soup is a liquid version of everyone's favorite deli sandwich. It's thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese.
Ingredients
Scaled from 6 servings
- 4 tablespoons butter
- 1 medium sweet onion (chopped)
- 1 celery rib (finely chopped)
- 1 garlic clove (minced)
- ¼ cup all-purpose flour
- 2 1/2 to 3 cups beef broth
- 2 cups half-and-half
- ½ cup Thousand Island dressing
- 1 ½ tablespoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon caraway seeds
- ¼ teaspoon cayenne pepper
- 1 (14.5-ounce) can sauerkraut (rinsed and drained)
- 2 cups shredded swiss cheese (divided)
- 1 pound thinly sliced corned beef from the deli (chopped)
- salt and pepper
- rye bread for serving
Instructions
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Melt butter in a Dutch oven over medium heat.
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Add onion and celery and cook until soft, about 5 minutes.
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Add garlic and cook 1 minute.
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Sprinkle flour on top. Stir in and cook for 1 minute.
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Gradually whisk in beef broth and bring to a simmer.
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Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.
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Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.
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Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.
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Serve soup with croutons.
Nutrition
Per serving
| Calories | 586 |
|---|---|
| Fat | 47 |
| Saturated fat | 22 |
| Trans fat | 0.3 |
| Unsaturated fat | 19 |
| Cholesterol | 128 |
| Sodium | 1765 |
| Carbohydrates | 17 |
| Fiber | 3 |
| Sugar | 9 |
| Protein | 25 |