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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

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
onion, chopped
1 clove garlic, minced
tsp. Dried thyme
tsp. White pepper
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.


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