Reuben Soup

Name: Reuben Soup
Ingredients: 2 tablespoons butter; 1 onion, chopped; 4 cups chicken broth; 1 cup sauerkraut, drained and chopped; 1 bay leaf; 2 tablespoons cornstarch; 1/4 cup cold water; 1 cup whipping cream; 1 cup half-and-half; 1 pound deli corned beef, cubed; 1 cup shredded Swiss cheese; salt and white pepper to taste; Garnish: rye croutons

13 ingredients

1 steps

Ingredients

2 tablespoons butter
1 onion, chopped
4 cups chicken broth
1 cup sauerkraut, drained and chopped
1 bay leaf
2 tablespoons cornstarch
1/4 cup cold water
1 cup whipping cream
1 cup half-and-half
1 pound deli corned beef, cubed
1 cup shredded Swiss cheese
salt and white pepper to taste
Garnish: rye croutons

Directions

1

Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons. Melt butter in a medium saucepan. Add onion and cook until soft. Add broth, sauerkraut and bay leaf. Cover; reduce heat and simmer for 15 minutes. In a small bowl, mix cornstarch and water. Add to saucepan; stir in cream, half-and-half, corned beef and cheese. Simmer over very low heat for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add salt and pepper. Ladle into bowls and sprinkle with croutons.