Save on Pinterest

Reuben Soup

When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    about 6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup sliced celery
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 cup sauerkraut, rinsed and drained
  • 2 cups half-and-half cream
  • 2 cups chopped cooked corned beef
  • 1 cup shredded Swiss cheese
  • Salt and pepper to taste
  • Rye croutons, optional

Directions

  • In a large saucepan, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired.
Nutrition Facts
1 cup: 393 calories, 26g fat (15g saturated fat), 134mg cholesterol, 1174mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 29g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Sharon
    Jun 6, 2020

    Too thick. Rinsing the sauerkraut is a mistake. There's no tartness from the kraut. I will look for a completely different recipe. I'm bummed.

  • Margie
    May 20, 2019

    You need to add pickling spices to the soup, no soda and more chicken broth.

  • Punky
    Mar 5, 2018

    Bummer! I wanted to love this soup because I love Reuben Soup. This was time-consuming since I made the corned beef at home.I found this soup to be very bland and incredibly thick. I had to add a second cup of chicken broth to get it to a palatable consistency. If I make it again, I will NOT rinse the sauerkraut, but rather just drain it. There was no taste of sauerkraut. Might add a couple 'taters next time. too.This is a good basic recipe. I will tweak it to suit me.

  • gardner311
    Oct 26, 2014

    I couldn't not get enough of this soup!! Do yourself a favor and DOUBLE it!

  • regulus
    Apr 8, 2014

    On a scale of 1 to 5 this soup gets a rating of 28. VERY Delicious!!!

  • Shelly77rich
    Mar 3, 2014

    This is a great soup! I only needed to add dill weed to complete the taste profile so it would truly taste like a Reuben Sandwich. Also, it does not keep well. The second day it is not very good, so I only make what we will eat at that meal.

  • Sandcrab57
    Jan 14, 2014

    I have made this recipe several times and I do not like kraut or corned beef but flavors just seem to meld so well. I have brought to several "pot lucks" and always get requests for the recipe. I have another pot luck on Feb 1 and have already been asked to bring this creamy, comforting, delight. I stray very little, if any, from the recipe.

  • roobis
    Apr 25, 2013

    No comment left

  • pastaman13
    Mar 17, 2013

    No comment left

  • justewhappy
    Mar 16, 2013

    very good recipe ---make sure to really chop up the sauerkraut or will be too stringy. Also, I use evaporated milk.