CREAMY REUBEN SOUP
I had a professor in college who loved Reuben sandwiches. When he got the flu, I came up with this creamy soup. He loved it! -Jay Davis, Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.
Nutrition Facts : Calories 340 calories, Fat 26g fat (17g saturated fat), Cholesterol 105mg cholesterol, Sodium 783mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
REUBEN SANDWICH II
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!
Provided by COLETTE G.
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large skillet or griddle on medium heat.
- Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
- Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.
Nutrition Facts : Calories 657 calories, Carbohydrate 43.5 g, Cholesterol 115 mg, Fat 40.3 g, Fiber 4.7 g, Protein 32.1 g, SaturatedFat 17.9 g, Sodium 1930.3 mg, Sugar 10.2 g
CREAMY REUBEN CASSEROLE
This Reuben casserole dish is great to serve for St. Patrick's Day - or any time. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. It's always well received at a potluck. -Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine sauerkraut, corned beef, sour cream, onion and garlic. , Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese and bread cubes; drizzle with butter. Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 435 calories, Fat 34g fat (18g saturated fat), Cholesterol 89mg cholesterol, Sodium 1274mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
CREAM OF REUBEN
My husband and I went to dinner the day after St. Patty's DAY in 1999. The soup of the day was cream of corned beef made with leftover corned beef from the day before. Well he was in an adventurous mood so he tried it and liked it. About 5 years later he had a taste for that soup and asked if I could reproduce it. After 5...
Provided by VENUS CHETOSKY
Categories Cream Soups
Time 1h40m
Number Of Ingredients 19
Steps:
- 1. DICE VEGETABLES,CUBE CORNED BEEF AND SET ASIDE. IN SAUCE PAN PLACE DICED POTATOES IN LIGHTLY SALTED WATER AND BLANCH UNTIL ALMOST FORK TENDER. STRAIN LIQUID AND SET ASIDE.
- 2. Sauté onions/celery in the butter until onions are translucent and celery is soft. Slowly add flour stirring until smooth, add mustard and pepper.
- 3. Before adding the liquids slowly add cheese and stir until melted. Once cheese is melted and incorporated into the roux slowly add broth to the flour mixture (if roux gets a little stiff before all the cheese is added you can add a little broth at a time in between adding the cheese) stirring constantly until it resembles a thick cream of wheat, then add cream while stirring then add the milk all while stirring. ****RESERVE ABOUT 1/2 CUP OF CHEESE FOR GARNISH.****
- 4. Now for the finishing touches. Add corn beef, potatoes, carrots and sauerkraut to the cream mixture. Place caraway seeds in the tea ball and submerge into the soup. Allow soup to very slowly simmer (take care not to scorch) for about 30 minutes.
- 5. GARNISH WITH SHREDDED CHEESE AND CROUTONS OR GARNISH WITH CHEESE AND SERVE RYE TOAST POINTS.
DELICIOUS CREAM OF REUBEN SOUP
If you are a lover of sauerkraut then you will *love* this soup! --- add the croutons they go very well with the soup.
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h15m
Yield 12 cups (approx)
Number Of Ingredients 17
Steps:
- In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
- Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
- In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
- Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
- Ladle in bowls and top with croutons or toasted bread cubes.
- DELICIOUS!
Nutrition Facts : Calories 269.3, Fat 20.9, SaturatedFat 11.8, Cholesterol 74, Sodium 836.3, Carbohydrate 7.6, Fiber 1.2, Sugar 2, Protein 12.9
CREAMY REUBEN SOUP
I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.
Provided by Shannon Felgner
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
- Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
- Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
- Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.
Nutrition Facts : Calories 589.9 calories, Carbohydrate 24.8 g, Cholesterol 141.7 mg, Fat 42.7 g, Fiber 2 g, Protein 27.6 g, SaturatedFat 25.9 g, Sodium 1004.5 mg, Sugar 3 g
CREAM OF REUBEN SOUP
Make and share this Cream of Reuben Soup recipe from Food.com.
Provided by GoldsmithLissa
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a 5- to 6-quart Dutch oven, combine chicken stock, beef brisket or franks, sauerkraut, onion, garlic, thyme, tarragon, white pepper, and bay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30 minutes. Remove bay leaf.
- In a small bowl, stir together the cold water and cornstarch. Stir cornstarch mixture and carrots into soup. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
- Reduce heat to low. Add the Swiss cheeses; cook and stir until melted. Stir in whipping cream; heat through. Top each serving with some of the Rye Bread Croutons.
Nutrition Facts : Calories 507.3, Fat 36.6, SaturatedFat 20, Cholesterol 138.8, Sodium 1029.9, Carbohydrate 16.4, Fiber 1.5, Sugar 4.9, Protein 27.9
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CREAM OF REUBEN SOUP (+ VIDEO)
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4.3/5 (55)Total Time 50 minsCategory SoupCalories 587 per serving
- In a 5 quart Dutch oven, combine chicken stock, sauerkraut, corned beef, onion, bay leaf, oregano and white pepper. Bring to boil and reduce heat, and simmer covered 30 minutes. Remove bay leaf.
- Stir cornstarch into water. Add mixture to soup as well as the carrots. Cook and stir for a couple of minutes, soup will begin to thicken.
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