Recipe for cooking reuben soup

Soups for Salads :: Meat Based Soups

Reuben Soup

2 qt. chicken broth
2 sm. bay leaves
1/2 C. sauerkraut, drained (reserve 3 Tbsp. juice)
1 C. whole milk
1/2 C. butter
1/2 C. flour
1/4 lb. chopped corned beef
1/2 tsp. white pepper
1/2 C. sour cream

Heat broth to simmer, and add bay leaves, sauerkraut and the 3 Tbsp. of sauerkraut juice. Cook 30 min., then strain. Set sauerkraut aside.

Return broth to boil, then add the milk and heat gently to avoid curdling.

In a sm. saucepan, melt the butter, add flour and cook about 2 min., whisking frequently. Slowly add flour mixture to pot to thicken soup, stirring with a wooden spoon. Soup should be thick and creamy.

Return reserved sauerkraut to pot. Add corned beef, pepper and sour cream, and remove the bay leaves. Heat to servings temperature, but do not boil.

Serve with rye bread and butter.

Makes approximately 4 or 5 servings.