Lynn Zak Recipe

Reuben Soup

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.


2 Tbsp
1/2 c
onion, chopped
1 Tbsp
4 c
beef broth
1 c
bay leaf
1/2 tsp
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
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Directions Step-By-Step

Melt butter in a large pot.
Add onion and saute. Sprinkle flour over onion and mix well.
Add stock and stir in sauerkraut.
Add remaining ingredients except bread and cheese. Simmer for 30 minutes. Remove Bay leaf.
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.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Collection: Soup's On!
Other Tag: Quick & Easy