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Reuben Soup
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5 from 4 votes

Reuben Soup

Servings 6 servings

Ingredients

  • 4 tablespoons butter
  • 1 medium sweet onion, chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 to 3 cups beef broth
  • 2 cups half-and-half
  • 1/2 cup Thousand Island dressing
  • 1 1/2 tablespoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5-ounce) can sauerkraut, rinsed and drained
  • 2 cups shredded swiss cheese, divided
  • 1 pound thinly sliced corned beef from the deli, chopped
  • salt and pepper
  • rye bread for serving

Instructions

  • Melt butter in a Dutch oven over medium heat.
  • Add onion and celery and cook until soft, about 5 minutes.
  • Add garlic and cook 1 minute.
  • Sprinkle flour on top. Stir in and cook for 1 minute.
  • Gradually whisk in beef broth and bring to a simmer.
  • Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.
  • Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.
  • Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.
  • Serve soup with croutons.