Cream of Reuben Soup
This soup is exactly what you expect - the wonderful
flavors of a Reuben Sandwich in a bowl.
6 cups chicken broth
12 oz. cooked corn
beef brisket, chopped
8 oz. sauerkraut, drained
1 lg. carrot, shredded
½ onion, chopped
1 clove garlic, minced
½ tsp. Dried thyme
¼ tsp. White pepper
¼ tsp dried tarragon
1 bay leaf
3 T. cornstarch
1/3 cup water
1 cup plus 12 oz. Swiss cheese, cut up or shredded
1 cup whipping cream
Rye bread croutons
as seen in the cookbook "From Patriotic Kitchens",
submitted by Jane Coles, WVA
In a 4-qt. Dutch oven, combine broth,
brisket, sauerkraut, carrot, onion, garlic, thyme, pepper, tarragon and bay
leaf. Bring to a boil, then simmer, covered, for 30 minutes.
Remove bay leaf. Stir together cornstarch
and water. Stir mixture into soup. Return to boil. Cook 2 minutes.
Stir in cheese until melted. Stir in
cream. Heat thoroughly. Serve with rye croutons. Makes about 12 cups.
Beef Recipe Gateway
Dessert Recipes Gateway
Pork Recipes Gateway
Seafood Recipes Gateway
Meatless Recipes Gateway