Reuben Soup
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
A hearty soup with all of the flavours of a reuben sandwich served French onion soup style topped with dark rye and melted swiss.
ingredients
3 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes (optional)
3 tablespoons flour (or rice flour for gluten-free)
4 cups chicken broth (link) (or beef beef)
1 cup cooked corned beef (link), shredded or cut into bite sized pieces
1 cup sauerkraut, drained, coarsely chopped
2 medium potatoes (such as gold or russet), peeled and cut into bite sized pieces
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds (optional)
1/2 cup heavy/whipping cream or thousand islands dressing (link) or russian dressing (link)
salt and pepper to taste
4 slices dark rye, lightly toasted (gluten-free for gluten-free) (optional)
2 cups swiss cheese, shredded
directions
Melt the butter in a large saucepan over medium heat, add the onion and cook until tender, about 5-8 minutes.
Add the garlic and red pepper flakes, sprinkle the flour in, mix and cook for a minute.
Add the broth, corned beef, sauerkraut, Worcestershire sauce, and caraway seeds, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Add the cream, season with salt and pepper.
Divide between 4 oven-safe bowls, top with the rye and swiss and broil until the cheese melts, about 1 minute.
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the cream, bread and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and optionally implementing step 5.
Option: The butter and flour are in the recipe to thicken the broth; you can omit the flour and cut the butter down to 1 tablespoon for a thinner broth.
Option: Add 1 tablespoon horseradish.
Option: Add 1 teaspoon corned beef pickling spices, along with the caraway seeds.
