Reuben Soup

6 Servings
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Ingredients

Soup

  • 1/2 cup chopped onion
  • 1/2 cup diced celery (about 2 stalks)
  • 1/2 cup diced carrots (1 large)
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • 1 cup beef broth
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup sauerkraut, rinsed, drained and chopped
  • 2 cups half-and-half
  • 2 cups corned beef, chopped
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyere cheese
  • Salt and pepper to taste
  • Homemade rye croutons (see recipe)

Rye Croutons

  • Spray butter
  • 6 slices day old marbled rye, rye or pumpernickel bread
  • 4 tablespoons butter, melted
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • Sea salt

Directions

For the soup:

  1. Sauté onion, celery and carrots in butter until tender. Add minced garlic and cook 1-2 minutes more.
  2. Add chicken stock, beef broth and baking soda.
  3. In small bowl, combine cornstarch and water; add to pan.
  4. Bring to a boil and boil for 2 minutes, stirring occasionally.
  5. Reduce heat.
  6. Add sauerkraut, half and half, and corned beef.
  7. Simmer and stir 15 minutes.
  8. Add cheeses, heat until cheeses melt.
  9. Season to taste with salt and pepper.
  10. Garnish with rye croutons.

For the croutons:

  1. Heat oven to 375 degrees F. Spray a cookie sheet with spray butter or rub with butter to coat.
  2. Trim the crust on the bread or leave on, whatever your preference. Cut the bread into cubes.
  3. Mix the melted butter, garlic and oregano. Drizzle over the bread and toss.
  4. Bake for 5 minutes, turn cubes over. Continue this process every 5 minutes until bread is a golden brown (about 20 minutes).
  5. Remove from oven and sprinkle with sea salt. Cool and store in an airtight container. Use within one week.

https://www.cutco.com/learn/reuben-soup