Reuben Soup

Lynn Zak Recipe

By Lynn Zak zakette

The great taste of a reuben with the bread (toast) floating on top of this tasty soup. Different and familiar at the same time!


Recipe Rating:
 10 Ratings
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This soup combines the classic flavors of a Reuben sandwich into a rich, hearty soup.

Ingredients

2 Tbsp
butter
1/2 c
onion, chopped
1 Tbsp
flour
4 c
beef broth
1 c
sauerkraut
1
bay leaf
1/2 tsp
salt
1/2 tsp
thyme, dried
pepper to taste
1/2 lb
deli corned beef, sliced
12 slice
cocktail rye bread
2 c
swiss cheese, grated

Directions

1
Melt butter in a large pot.
2
Add onion and saute. Sprinkle flour over onion and mix well.
3
Add stock and stir in sauerkraut.
4
Add remaining ingredients except bread and cheese. Simmer for 30 minutes. Remove Bay leaf.
5
When soup is ready to serve, place bread under broiler for 2 minutes. Turn and sprinkle with cheese. Return to broiler until cheese melts. Place soup in bowls and place toast on top.