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Crockpot Reuben Soup Recipe

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This recipe for Crockpot Reuben Soup is from 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:  
1 Tbs. unsalted butter
2 c. chopped yellow onion (about one medium onion)
2 tsp. freshly minced garlic
1 pound deli corned beef slices, sliced into about 1-inch pieces
1½ Tbs. all-purpose flour
5 c. chicken broth
1 (14.5-ounce) can sauerkraut, very well drained
¼ cup sour cream
2 Tbs. snipped fresh chives
1 c. shredded Swiss cheese, divided
Directions:
Directions:
1.Melt butter over medium-high heat in a dutch oven or soup pot. Add onions and cook for 5 minutes, or until soft and translucent, stirring frequently.

2.Add garlic and cook until fragrant, about 1 minute, stirring frequently.

3.Stir in flour. Add the chicken broth, corned beef and sauerkraut and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.

3.Add sour cream, chives and 1/2 cup of the shredded Swiss cheese. Stir well to combine and cook for an additional 2-3 minutes, or until cheese is melted.

4.Top with remaining Swiss cheese and serve with toasted rye bread or rye croutons
Personal Notes:
Personal Notes:
We use a real corned beef brisket instead of lunch meat.

 

 

 

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