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Reuben Soup

Reuben Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
MARBALET

MARBALET

Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1127 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
  2. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
  3. Preheat broiler.
  4. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ASPARAGUSMOM
44

ASPARAGUSMOM

1/23/2004

This soup has outstanding flavor! However, I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk, a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again.

LUV2COOK71
34

LUV2COOK71

3/20/2005

I was looking for a soup for St. Pat's Day, something different. I found this and thought I would try it. I made it for my co-workers, threw it together the night before and took it to the office in the slow cooker for lunch. As soon as they tasted it they couldn't believe how good it was. Word spread fast around the office and 15 people asked me for the recipe. The ONLY thing I changed was the half & half, I used 1 small container of it and the rest was a combination of skim milk and whole milk. A couple of people thought it was a bit salty so next time I would replace the bouillon with beef broth. Otherwise this is an excellent soup worth trying. 5 + stars!!!!!!!!

TAOPKO
21

TAOPKO

10/28/2003

I made this for a potluck at church and it was all gone. I put it in a crock pot and served toasted rye bread and shredded swiss on the side. Several people asked for the recipe. All I added was a little lemon pepper which seemed to add that extra dimension of flavor. I will definitely make this again!

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