Creamy Reuben Soup
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
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Instructions
- Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
- Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
- Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. 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 1/2 cup Swiss cheese.
Source
Original recipe: View Original
