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Reuben Soup Recipe

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This recipe for Reuben Soup is from The Zielich Family Cookbook Project, 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 lbs. Corned Beef, cooked and diced
2 quarts whole milk
2 quarts heavy cream
10 oz. Thousand Island Dressing
16 oz. Sauerkraut, finely chopped
2 lbs. Swiss Cheese, shredded
Loaf of Rye Bread or Pumpernickel Rye Bread
Directions:
Directions:
Cook the corned beef as stated on the package. After cooked, dice the meat. For the croutons cube the Rye bread and spread out onto a sheet pan. Bake in the oven at 350º until crunchy.

Melt butter in a stock pot over medium heat. Add meat and sauerkraut to pot and sauté. Slowly add cream and milk over the medium heat and stir until combined. Add thousand island dressing and stir until combined. Add the Swiss cheese in stages stirring constantly until melted and creamy. If necessary, thicken the soup with a corn starch slurry. Top with croutons and enjoy!

Note: It is important to stir constantly when adding the cheese so it does not fall to the bottom of the pot and burn.

 

 

 

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