"Hunger is the best sauce in the world."--Cervantes

Cream of Rueben Soup Recipe

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This recipe for Cream of Rueben Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marianne Miller
Added: Tuesday, September 1, 2009


6 c. chicken broth
12 oz. fully cooked Corn Beef Brisket
8 oz. sauerkraut - drained
1 large carrot - shredded
1/2 onion - chopped
1 clove of garlic - minced
1/2 tsp. crushed thyme
1/4 tsp, white pepper
1/4 tsp. dried tarragon - crushed
1 bay leaf
3 T. cornstarch
1/3 c. cold water
12 oz. processed Swiss cheese slices - cut up
1 c. shredded Swiss cheese
1 c. heavy cream or half & half
Rye croutons

Combine broth, beef, sauerkraut, carrots, onion, garlic, thyme, pepper, tarragon & bay leaf.
Bring to boil. Reduce heat & simmer for 30 minutes. Remove bay leaf. Stir cornstarch into 1/3 cup cold water. Stir into soup. Bring to boil again for 2 minutes. Reduce heat. Stir in cheese & cream. Heat thoroughly.
Garnish with Rye croutons.




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