Wednesday, September 11, 2013

Reuben Soup

categories: ,
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 cup butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon caraway seeds
  • 1/2 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 1/2 cups shredded Swiss cheese, divided
  • 1 (6 ounce) package rye croutons
  1. 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.
  2. Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
  3. 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.
  4. Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.


  1. How much corned beef do you add?

  2. The cheese, cream, corned beef and half and half are not in the ingredients list? Can you please edit to include those?