Creamy Reuben Soup
Description
Celebrate St. Patrick's Day or any day with this delicious, creamy soup. It may not be a kid favorite, but it is sure to be with anyone who loves Reuben sandwiches.
Ingredients
2 T. butter
1 medium sized yellow onion, diced into 1/2 inch pieces
3 large cloves garlic, minced
1/4 - 1/2 t. red pepper flakes
1/4 c. flour
4 c. chicken broth or stock
2 c. cooked corned beef, chopped into bite-sized pieces
1 c. sauerkraut, drained
3 medium Yukon gold potatoes, peeled and diced into 1/2 inch pieces
1 T. Worcestershire sauce
1 t. pickling spices
1/4 t. caraway seeds
1 t. celery seed
1-2 bay leaves
1/2 c. heavy cream
salt, to taste (optional)
freshly ground black pepper, to taste
1 1/2 c. Swiss cheese, shredded
toasted Rye or Pumpernickle bread or croutons, for serving, optional
Directions
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Melt butter in a large pot over medium heat. Add onions and saute until tender, about 5 minutes. Add garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.
Add the broth/stock and stir to scrape up any bits off the bottom of the pan. Add the meat, potatoes, sauerkraut, Worcestershire sauce, pickling spices, celery and caraway seeds and bay leaves. Bring to a boil. Reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.
Remove from heat and remove bay leaves and any large pieces from the pickling spices. Stir in the cream. Taste and add salt and pepper, if needed.
Ladle into bowls, top with cheese. Serve with rye bread, or croutons, if desired.
5 servings