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Cream of Reuben Soup

Shared with me by: Mike (brother)

If you are a fan of Rueben sandwiches, you will love this soup.
Cook corn beef the day before in slow cooker.
Fun to make for St. Patty's Day too!

Ingredients

  • 8 c. chicken stock (Kitchen Basics)
  • 12 oz. Frank's sauerkraut, drained and rinsed
  • 1-1/2 to 2 lbs. cooked corned beef, trimmed of fat and chopped (corned beef brisket cooked per pkg. instructions)
  • 1 c. onion, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1-1/2 t. oregano
  • 1/2 t. white pepper
  • 2/3 c. cold water
  • 5 Tbls. cornstarch
  • 2 c. celery, chopped
  • 1 c. carrots, cut into matchstick slices or diced
  • 2 c. heavy cream
  • 16 oz. sliced Swiss cheese, cut into small pieces (get a good melting Swiss)
  • shredded Swiss cheese, for serving
  • hot sauce, optional

Homemade Rye Croutons

  • marble rye or pumpernickel bread, cut into cubes to make croutons, for serving
  • 1 c. butter
  • 3 t. oregano
  • 2 cloves garlic, minced

Instructions

The day before you make the soup, cook the corned beef in your slow cooker about 8 hours (follow instructions on package). When done, remove meat, dice and put in refrigerator to use the next day.

In a 6 quart slow cooker, combine chicken stock, sauerkraut, corned beef, onion, garlic, bay leaf, oregano and white pepper. Cook on high for about 2 hours, remove bay leaf.

Stir cornstarch into cold water. Add mixture to soup, as well as the carrots and celery. Cook and stir for an additional 1/2 hour, the soup will begin to thicken.

Reduce heat to low, cook for 1-1/2 hours.

Add the Swiss cheese and stir until combined and melted. Stir in cream and heat through.

Serve topped with shredded Swiss cheese and rye or pumpernickel croutons. Add a few drops of hot sauce, is desired.

CROUTON INSTRUCTIONS: Fill a sheet pan with slightly stale cubed marbled rye or pumpernickel bread.

Melt 1 cup butter, stir in 3 teaspoons of oregano and 2 cloves of minced garlic. Drizzle butter mixture over bread, toss to coat.

Bake at 375 degrees for about 15 to 20 minutes, stir every 5 minutes. Watch them closely. Bake until desired crispness. Remove from the oven and sprinkle with sea salt; set aside to let cool.

Store in an airtight container, for up to a week.

NOTE: Reheat leftovers in a pot, on the stove, stirring often on low-medium heat.