Cream of Reuben Soup Recipe

Name: Cream of Reuben Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken stock or 3 (14 ounce) cans reduced-sodium chicken broth; 12 ounces fully cooked corned beef brisket, chopped or 2 ½ cups chopped deli franks; 1 (8 ounce) can sauerkraut, rinsed and drained; ½ cup chopped onion; 1 -2 garlic clove, minced; ¾ teaspoon dried thyme, crushed; ½ teaspoon dried tarragon, crushed; ¼ teaspoon white pepper; 1 bay leaf; ⅓ cup cold water; 3 tablespoons cornstarch; 2 large carrots, coarsely shredded; 12 ounces swiss cheese, cut; 1 cup shredded natural swiss cheese (4 ounces); 1 cup whipping cream, half-and-half or 1 cup light cream; rye bread crouton (optional)

Servings: persons

5 cups chicken stock or 3 (14 ounce) cans reduced-sodium chicken broth
12 ounces fully cooked corned beef brisket, chopped or 2 ½ cups chopped deli franks
1 (8 ounce) can sauerkraut, rinsed and drained
½ cup chopped onion
1 -2 garlic clove, minced
¾ teaspoon dried thyme, crushed
½ teaspoon dried tarragon, crushed
¼ teaspoon white pepper
1 bay leaf
⅓ cup cold water
3 tablespoons cornstarch
2 large carrots, coarsely shredded
12 ounces swiss cheese, cut
1 cup shredded natural swiss cheese (4 ounces)
1 cup whipping cream, half-and-half or 1 cup light cream
rye bread crouton (optional)

1
In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf.
2
Bring to boiling; reduce the heat.
3
Simmer, covered, for 30 minutes.
4
Remove bay leaf.
5
In a small bowl, stir together the cold water and cornstarch.
6
Stir cornstarch mixture and carrots into soup.
7
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
8
Reduce heat to low.
9
Add the Swiss cheeses; cook and stir until melted.
10
Stir in whipping cream; heat through.
11
Top each serving with some of the Rye Bread Croutons.

1482

kcal

Calories

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cups chicken stock or 3 (14 ounce) cans reduced-sodium chicken broth, 12 ounces fully cooked corned beef brisket, chopped or 2 ½ cups chopped deli franks, 1 (8 ounce) can sauerkraut, rinsed and drained, ½ cup chopped onion, and more.

Yes, Cream of Reuben Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Reuben Soup

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