Cream of Reuben Soup

A Reuben sandwich in a bowl? Yes, please! This extra creamy soup is just the thing to warm you up on a cold night.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 40 mins

Cream of Reuben Soup

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Directions

  1. 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.
  2. 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.
  3. 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. Makes 8 main-dish servings.

From the Test Kitchen

Rye Bread Croutons: Cut 4 slices rye bread into about 1/2-inch pieces. Arrange pieces in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 minutes or until bread pieces are dry and crisp, stirring once. Cool completely.

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Nutrition Facts (Cream of Reuben Soup)

  • Per serving:
  • 485 kcal ,
  • 34 g fat
  • (19 g sat. fat ,
  • 131 mg chol. ,
  • 1867 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 25 g pro.

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