Delicious Cream of Reuben Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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If you are a lover of sauerkraut then you will *love* this soup! - add the croutons they go very well with the soup. Ingredients:
3 tablespoons butter |
1 onion, finely chopped |
2 tablespoons minced fresh garlic (or to taste) |
1/2-1 teaspoon dried thyme |
1/4 teaspoon dried tarragon |
1 teaspoon dried chili pepper flakes (optional or to taste) |
6 cups chicken broth |
1/2-3/4 lb corned beef, chopped |
1 (10 ounce) can chopped sauerkraut, drained |
2 medium carrots, peeled and grated |
1 bay leaf |
3 tablespoons cornstarch |
1/3 cup water |
2 1/2 cups grated swiss cheese |
1 cup whipping cream |
salt and pepper |
crouton (to garnish, or use toasted pumpernickel or rye bread cubes) |
Directions:
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.
2. Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
3. In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
4. Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
5. Ladle in bowls and top with croutons or toasted bread cubes.
6. DELICIOUS!
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