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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you are a fan of the sandwich, you will love this creamy reuben soup. With simple and tasty ingredients, you can have a warm bowl in mere minutes. Ingredients:
2 tablespoons butter |
1 onion, chopped |
4 cups chicken broth |
1 cup sauerkraut, drained and chopped |
1 bay leaf |
2 tablespoons cornstarch |
1/4 cup cold water |
1 cup whipping cream |
1 cup half-and-half |
1 pound deli corned beef, cubed |
1 cup shredded swiss cheese |
garnish: rye croutons |
Directions:
1. Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons.
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