Cream Of Reuben Soup
Recipe: #17202
February 06, 2015
Categories: Soups and Stews, Beef, Dairy, Vegetables, Fall/Autumn, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, more
"A KC favorite! If you are a lover of sauerkraut then you will *love* this soup, throw in some croutons they go very well with the soup. Makes about 12 cups"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (659.5 g)
- Calories 556
- Total Fat - 39.5 g
- Saturated Fat - 21.3 g
- Cholesterol - 143.6 mg
- Sodium - 2761.4 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 3.2 g
- Sugars - 4.5 g
- Protein - 33.4 g
- Calcium - 724.2 mg
- Iron - 3.1 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
Step 2
Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
Step 3
In a bowl, whisk the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
Step 4
Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
Step 5
Ladle in bowls and top with croutons or toasted bread cubes.
Tips & Variations
No special items needed.
0 Reviews
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