Reuben Soup Recipes

Steps:

• In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes.
• Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
• Preheat broiler.
• Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Steps:

• In a soup kettle, saute onion and celery in butter until tender.
• Add broth and baking soda.
• Combine cornstarch and water; add to pan.
• Bring to a boil; boil for 2 minutes, stirring occasionally.
• Reduce heat.
• Add sauerkraut, cream and corned beef.
• Simmer and stir 15 minutes.
• Add cheese; heat until melted.
• Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty.
• Garnish with rye croutons.
• **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.

Steps:

• Mix the first five ingredients well in a large saucepan.
• Heat; when hot, add cheese gradually.
• Do not boil.
• Serve hot.

Steps:

• Drain the sauerkraut in colander. Rinse the sauerkraut with water and squeeze out the extra moisture. In a small skillet, over medium heat, saute the bacon and onion until the onions become translucent. Pour the vegetable oil into a 4-quart saucepan. Add 1 quart of the sauerkraut, the caraway seeds, another 1 quart of sauerkraut, the bacon and onion mixture, the sugar, applesauce, and bay leaf. Cover and simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool.
• Thousand Island dressing:
• Add all the ingredients to a bowl and stir to combine. Cover and refrigerate until ready to use.
• Reuben:
• Butter 2 slices of fresh rye bread and put them on the flat top grill. Put a slice of Swiss cheese to each piece of bread. Apply the desired amount of Thousand Island dressing and sauerkraut on each slice. Heat 4 ounces of thinly sliced corned beef on the flat top. Arrange the hot corned beef on top of 1 slice of bread. Transfer the bread slices to a cutting board and make a sandwich. Slice in half and serve.

Steps:

• Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
• Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Steps:

• In a large saucepan cook onion and celery in butter until tender.
• Stir in flour until smooth.
• Gradually stir in water and bouillon and bring to a boil.
• Reduce heat and simmer uncovered, 5 minutes.
• Add corned beef, saurkraut, half and half, and 1 cup cheese.
• Cook for 30 minutes, until slightly thickened, stirring frequently.
• Ladle into 8 oven proof bowls.
• Top each with toasted bread and 1/2 cup of cheese.
• Broil until cheese melts.

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.

Steps:

• Butter bread on both sides; cube. Place on an ungreased baking sheet. Bake at 375° for 6-8 minutes or until browned. , Meanwhile, in a large saucepan, combine the soups, milk, sauerkraut and corned beef; cook and stir over medium heat for 8-10 minutes or until heated through. Add cheese; stir until melted. Top with croutons.

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.

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Combine onion, celery, peppers and butter in 3-quart saucepan.
• cook over very low heat until softened.
• Add flour; cook a few minutes, stirring occasionally.
• Add bay leaf and stocks; bring to boil.
• Reduce to simmer.
• Cut corned beef into julienne strips; add to soup.
• Add cheese and stir slowly until melted.
• Add sauerkraut, then roux.
• Let simmer 30 minutes.
• Add half-and-half and heat through.
• Remove bay leaf.
• Ladle soup into bowls and top with croutons.
• Roux:.
• Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until cabbage and noodles are tender. Sprinkle with cheese.