Creamy Reuben Soup recipe
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Ingredients
- 1 large onion, chopped 4 stalks celery, chopped 1 red bell pepper, chopped 1 cup butter 2 cloves garlic, minced ½ teaspoon dried tarragon ½ teaspoon caraway seeds ½ cup all-purpose flour 4 cups beef stock 1 quart half-and-half 1 pound cooked corned beef, chopped 1 cup sauerkraut 1 teaspoon seasoned salt (such as Spice Islands® Beau Monde Seasoning) freshly ground black pepper to taste 2 ½ cups shredded Swiss cheese, divided 1 (6 ounce) package rye croutons
Nutrition Info
- 589.9 caloriescarbohydrate: 24.8 gcholesterol: 141.7 mgfat: 42.7 gfiber: 2 gprotein: 27.6 gsaturatedFat: 25.9 gservingSize: -sodium: 1004.5 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Reuben Soup
Directions
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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.