Reuben Soup

Prep: 20 min. Cook: 15 min. Yield: 6 Servings


•    1/2 cup chopped onion

•    1/2 cup sliced celery

•    2 tablespoons butter

•    1 cup chicken  broth

•    1/2 teaspoon  baking soda

•    2 tablespoons cornstarch

•    2 tablespoons water

•    3/4 cup sauerkraut, rinsed and drained and chopped

•    2 cups half-and-half cream or substitute  1 cup of milk

•    2 cups chopped cooked corned  beef

•    1 cup (4 ounces) shredded Fairview  Swiss cheese

•    Salt and pepper to taste

•    Rye croutons, optional


•    In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine  cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes  or until thickened.

•    Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes.

Add cheese; heat until melted. Add salt and pepper. Garnish with croutons  if desired. Yield: about 6 servings.

Nutritional  Facts 1 cup (calculated without salt, pepper and rye croutons) equals 393 calories, 26 g fat (15 g saturated  fat), 134 mg cholesterol, 1,174 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.



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