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Reuben Soup Recipe

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This recipe for Reuben Soup is from Kristyn's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. butter
1 onion, diced
2 closes garlic, chopped
1/2 tsp. red pepper flakes, or to taste
1/4 c. flour
4 c. chicken broth or chicken stock
1 c. cooked corned beef, shredded or cut into bite sized pieces
1 c. sauerkraut, drained
2 medium Yukon gold potatoes, peeled & cut into bite size pieces
1 tbsp. Worcestershire sauce
1 tsp. pickling spices
1/4 tsp. caraway seeds
2 bay leaves
1/2 c. heavy cream
4 slices dark rye, lightly toasted
2 cups Swiss cheese, shredded
Directions:
Directions:
1. Melt butter in a large sauce pan over medium heat, add onion & sauté until tender, about 5 minutes.
2. Add garlic & red pepper flakes & sauté until fragrant, about 1 minute.
3. Mix in the flour & cook for 2-3 minutes.
4. Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, Worcestershire sauce, pickling spices, caraway seeds & bay leaves. Bring to a boil, reduce heat & simmer until potatoes are tender, about 10-15 minutes.
5. Add cream, season with salt & pepper & remove the bay leaves.
6. Divide between 4 oven-safe bowls, top with rye & Swiss and broil till the cheese melts, about 1-3 minutes.

 

 

 

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