Recipe

Cream Of Reuben Soup Recipe


Cream Of Reuben Soup Recipe Midgelet / All my dishes
1 year, 1 month ago
Net recipe which intriqued me. Sounds great! Great combinations!
Prep:20m Cook:30m Servings:8

Midgelet

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Ingredients
  • 5 cups chicken stock
  • or 3, 14-ounce cans reduced-sodium chicken broth
  • 12 oz. fully cooked corned beef brisket, chopped,
  • or 2-1/2 cups chopped deli franks
  • 1 8-oz. can sauerkraut, rinsed and drained
  • 1/2 cup chopped onion
  • 1 to 2 cloves garlic, minced
  • 3/4 tsp. dried thyme, crushed
  • 1/2 tsp. dried tarragon, crushed
  • 1/4 tsp. ground white pepper
  • 1 bay leaf
  • 1/3 cup cold water
  • 3 Tbsp. cornstarch
  • 2 large carrots, coarsely shredded
  • 12 oz. process Swiss cheese slices, cut up
  • 1 cup shredded natural Swiss cheese (4 ounces)
  • 1 cup whipping cream, half-and-half or light cream
  • Rye Bread Croutons (see note)

Directions
  1. In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or
  2. franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and
  3. bay leaf.
  4. Bring to boiling; reduce the heat.
  5. Simmer, covered, for 30 minutes.
  6. Remove bay leaf.
  7. In a small bowl, stir together the cold water and cornstarc
  8. Stir cornstarch mixture and carrots into soup.
  9. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  10. Reduce heat to low.
  11. Add the Swiss cheeses; cook and stir until
  12. melted.
  13. Stir in whipping cream; heat through.
  14. Top each serving with some of the Rye Bread Croutons..
  15. Note: Rye Bread Croutons:
  16. Cut 4 slices rye bread into about 1/2-inch pieces.
  17. Arrange pieces in a 15x10x1-inch baking pan.
  18. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once.
  19. Cool completely.

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Comments

lovebreezy 1 year, 1 month ago said:
It intrigues me too.

momo_55grandma 1 year, 1 month ago said:
Wow great reuben soup yum high5


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