This simple soup recipe combines the classic flavors of a Reuben sandwich into a rich, hearty soup. It's quick to put together and takes little time to cook, but don't be fooled. It's filled with flavor, from the buttery sweet onion to the tangy sauerkraut and rich corned beef. On top, it has a toasted piece of rye bread with melted Swiss cheese that soaks up the broth. This soup is comforting and delicious. If you can't find cocktail rye bread, cut a regular piece of rye bread into fourths and toast it the same way as the cocktail rye. The great taste of a Reuben with the bread (toast) floating on top of this tasty soup. Different and familiar at the same time!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Beef Soups Yield: 6 Servings
Ingredients :
- 2 tablespoon(s) butter
- 1/2 cup(s) onion
- chopped
- 1 tablespoon(s) all-purpose flour
- 4 cup(s) beef broth
- 1 cup(s) sauerkraut
- 1 - bay leaf
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) thyme
- dried
- - pepper
- to taste
- 1/2 pound(s) deli corned beef
- sliced
- 12 slice(s) cocktail rye bread
- 2 cup(s) Swiss cheese
- grated
Intructions :
- Melt butter in a large pot.
- Add onion and saute. Sprinkle flour over onions and mix well.
- Add stock and stir in sauerkraut.
- Add remaining ingredients except bread and cheese. Simmer for 30 minutes. Remove the bay leaf.
- When the soup is ready to serve
- place the bread under the broiler for 2 minutes.
- Turn and sprinkle with cheese. Return to broiler until cheese melts.
- Place soup in bowls and place toast on top.
Rated 5/5 based on 84 Reviews
Keyword : recipe-American-Beef Soups-Stove Top