"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Cream of Rueben Soup Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!