Corned Beef Reuben Soup
Combine a classic deli favorite and a cozy meal with the Corned Beef Reuben Soup. Use leftover Corned Beef Brisket and complete the combination with rye bread on the side.
Combine a classic deli favorite and a cozy meal with the Corned Beef Reuben Soup. Use leftover Corned Beef Brisket and complete the combination with rye bread on the side.
-
37
min -
4
SERVINGS -
540
Cal -
32 g
Protein
Ingredients & Cooking
Ingredients:
- 2 cups pre-cooked Corned Beef Brisket, shredded
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1-1/2 cups beef broth
- 1 tablespoon cornstarch
- 2 cups half-and-half
- 1 cup sauerkraut, chopped
- 1 cup shredded Swiss cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 slices rye bread, toasted
Cooking:
Heat butter in a large sauce pan on medium until hot. Add Corned Beef, onion, celery and carrot; sauté 5 to 7 minutes or until vegetables are crisp-tender. Combine broth and cornstarch in small bowl; whisk until smooth; slowly add to sauce pan. Bring to a boil; cook 2 minutes or until thickened, stirring often.
- Reduce heat. Add half-and-half and sauerkraut; simmer 15 minutes, stirring often. Add cheese, salt and pepper, as desired; stir until melted. Garnish with rye bread, as desired.
Cook's Tip: Serving Suggestion: Serve in a rye bread bowl, top with additional sauerkraut, celery leaves and Thousand Island dressing.
Safe Handling Tips
Nutrition Information
