Wednesday, January 6, 2016

{soups-salads-and-salad-dressings} Creamy Reuben Soup


Who doesn't love a good Reuben? This quick soup puts all those beloved flavors together.

Dinner in 30
The Milwaukee Journal Sentinel January 6, 2016
Creamy Reuben Soup

Who doesn't love a good Reuben sandwich? This quick soup puts all those beloved flavors together in a bowl. Serve with dark rye or pumpernickel bread and the tribute to the classic sandwich is complete. 

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Makes: 4 servings

  • 1/3 cup chopped celery
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • 2 2/3 cups beef broth 
  • 2 2/3 cups milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/3 cups cooked, coarsely chopped corned beef (about 7 ounces)
  • 5 to 6 slices (1 ounce each) pasteurized process Swiss cheese, cut into pieces (or 5 to 6 ounces shredded Swiss cheese)
  • 2/3 cup drained and rinsed sauerkraut
  • Caraway seed for serving

Start to finish: 30 minutes.

In a medium saucepan, combine celery, onion, bell pepper and broth; bring to a simmer and cook about 15 minutes or until tender.
In a small bowl, combine milk and cornstarch; beat with wire whisk until smooth. Add
cornstarch mixture to vegetables; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low; stir in corned beef, cheese and sauerkraut. Simmer until thoroughly
heated, stirring constantly. To serve, ladle soup into bowls; sprinkle with caraway seed. 
Serve with: Crusty white bread or dark rye or pumpernickel, fresh apple wedges 
Recipe and photo source: Adapted from Progresso
Buy-on-the-fly grocery list
  • Celery
  • 1 red bell pepper
  • Beef broth (need about 22 ounces)
  • 7 ounces corned beef
  • 5 to 6 ounces Swiss cheese (pasteurized process slices or shredded Swiss)
  • 1 can sauerkraut
  • Crusty bread or pumpernickel
  • Fresh apples
  • Onion
  • Milk
  • Cornstarch
  • Caraway seed 

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