Reuben Soup

Reuben Soup

71
MARBALET 46

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

Ingredients

1 h 15 m {{adjustedServings}} servings 465 cals
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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

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  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.
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Reviews

71
  1. 88 Ratings

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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 do...

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 off...

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 ...