Creamy Reuben Soup
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it!
** St. Patrick’s Day is March 17th **
Jay Davis Knoxville, Tennessee
Creamy Reuben Soup Recipe
Creamy Reuben Soup
½ cup chopped onion
¼ cup chopped celery
¼ cup chopped green pepper
¼ cup butter, cubed
2 Tbsp. flour
1 cup beef broth
2 cups half-and-half cream
¼ lb. sliced deli corned beef, coarsely chopped
¾ cup sauerkraut, rinsed and well drained
¼ tsp. salt
¼ tsp. pepper
1 cup (4 oz.) shredded Swiss cheese
In a large saucepan, sauté the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted. 5 cups
(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)
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