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Reuben Soup Recipe

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This recipe for Reuben Soup is from The Rusch Family 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:  
2 Tablespoons butter
1 large onion chopped
2 stalks celery chopped
2 teaspoons finely chopped garlic
4 cups beef flavored broth
3 cups potato cubes
1 pound cooked corned beef, cut into small cubes
1 can (16 ounce) sauerkraut, drained
1 teaspoon caraway seed


3 cups pumpernickel/rye bread cubed
2 tablespoons butter, melted

shredded Swiss cheese
thousand island dressing
Directions:
Directions:
To make croutons, heat oven to 375ºF. In a medium bowl, mix bread with melted butter until well coated. Spread in a 15x10x1" pan Bake 12-15 minutes, stirring occasionally until crispy. Set aside for garnish.
In a 5 quart Dutch oven, melt 2 tablespoons butter, over medium high heat. Add onion, celery & garlic. Cook about 5 minutes until softened. Stir in broth & potatoes. Heat to boiling; reduce heat.
Cover, simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and caraway seeds. Cook 3 to 5 minutes, stirring occasionally until heated through.
Serve soup topped with croutons and Swiss cheese. Drizzle with thousand island dressing.

 

 

 

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