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Reuben Soup Recipe

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This recipe for Reuben Soup, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marna Grosenick
Added: Friday, July 22, 2005


1/4 c. unsalted butter plus 1 T. (divided)
1 c. diced onion
4 c. water
1 c. sauerkraut, not rinsed, coarsely chopped
2 c. cooked corn beef, coarsely chopped
1/4 c. powdered chicken soup base
2 tsp. Dijon-style mustard
1 tsp. horseradish
1 tsp. dried dill weed
1/4 tsp. freshly ground black pepper
1 tsp. sugar
1/2 c. flour
4 c. scalded milk
2 c. shredded Swiss cheese
Freshly minced parsley for garnish

Melt 1 tablespoon butter in a heavy 4-quart saucepan.
Add onions and sauté over medium high heat until onions are browned - 2-3 minutes.
Add water, sauerkraut, corned beef, chicken base, mustard horseradish, dill, pepper and sugar.
Bring to a boil. Reduce heat and simmer over low heat for 5 minutes.
Make a roux from 1/2 cup remaining butter by melting butter in a heavy 2-quart saucepan. Whisk in the flour.
Cook, stirring constantly over low heat for five minutes.
Whisk in hot milk and cheese, blending well.
Stir roux mixture into soup base, blending well.
Pour into soup bowls and garnish with parsley.
Serve with dark rye bread.

Personal Notes:
Personal Notes:
This is delicious on a cold winter night!




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