Friday, December 6, 2013

Reuben Soup

Reuben Soup Recipe by Barefeet In The Kitchen
Almost a year ago, I ran across a recipe for Reuben Soup. I mentioned it to my husband at the time and he did not let me forget it. His all-time favorite sandwich is the classic reuben; rye bread piled high with corned beef, sauerkraut and melting Swiss cheese. This soup takes all of those flavors and combines them in a steaming hot bowl of soup, perfect for these chilly nights.

This week, in the midst of Christmas preparations, I couldn't wait any longer to try it. Did you know you can buy corned beef in most stores year round? I didn't! I've brined my own in the past, but this time, I was happy to just pick up a ready-to-cook package and toss it in the crock-pot. Now that I've remembered how much I like corned beef, there is an awesome breakfast skillet in our near future as well!

My husband and I really enjoyed this soup. My kids were less than impressed, but that didn't really surprise me. How many kids do you know who order reuben sandwiches? Their picky palates will just mean more leftovers for us! This soup has earned a place in the regular menu rotation this winter.

Reuben Soup
recipe adapted from Closet Cooking
Yield: 5 servings
(printable recipe)

2 tablespoons butter
1 medium size onion, diced into 1/2" pieces
2 large cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup flour, I used brown rice flour
4 cups chicken broth, adjust the salt depending on whether the broth is homemade or store-bought
2 cups cooked corned beef, chopped into bite-size pieces
1 cup sauerkraut, drained
3 medium Yukon gold potatoes, peeled and diced into 1/2" pieces
1 tablespoon Worcestershire sauce
1 teaspoon pickling spices
1/4 teaspoon caraway seeds
2 bay leaves
1/2 cup heavy cream
salt, to taste (I didn't add any salt at all, because my chicken broth was already salted.)
freshly ground black pepper, about 1/2 teaspoon
1 cup Swiss cheese, shredded
Optional: Toasted Rye bread for serving

Melt the butter in a large pot over medium heat. Add the onions and saute until tender, about 5 minutes. Add the garlic and red pepper and saute another minute. Sprinkle with flour, stir to coat and continue stirring while the flour cooks with the onion for about 3 minutes.

Add the broth and stir to scrape up any bits off the bottom of the pan. Add the beef, potatoes, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves. Bring to a boil and then reduce to a simmer for about 12-15 minutes, just until the potatoes are tender.

Remove from the heat and remove the bay leaves and any large pieces from the pickling spices. Stir in the cream. Taste and add salt and pepper as needed. Scoop into bowls and top with cheese. Serve with rye bread, if desired. Enjoy!

Reuben Soup Recipe by Barefeet In The Kitchen

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  1. Sounds delicious, Mary. I am definitely going to try this - after I make a trip to the store. Yep, have to pick up a few ingredients. Reuben sandwiches are a favorite here!

  2. Soooo...I would be the only one to eat this in my house. But I'm entirely okay with that, because I want the whole pot to myself. This sounds amazing, Mary - I am a reuben fanatic!

  3. I love reuben sandwhiches, I know I would love this!

  4. This looks amazing and sounds even better! I am not a fan of soups but this one I am more than willing to try!

  5. This looks so good I can't stand it. I have a pumpernickel biscuit on the blog that would be so good with this!

  6. Fantastic idea Mary - it looks delicious and I can almost taste it.

  7. will be trying this but will make a boquet garni for the herbs, easier to pick out :)

    1. Definitely! I was thinking the same thing as I was removing the little peppercorns. There are only a few, but still. It's nice step to save myself next time!

  8. This recipe is easy and affordable, for a large family, and delicious thank you for all your recipes.

  9. I would like to make this soup for a soup exchange but I have some gluten/wheat intolerant folks. Do you know how I can fix the recipe?

  10. Made this last night, with a few changes, and it was fabulous. I used fresh cabbage (1/2 head), 3 carrots, and 2 tbs. of vinegar because I didn't have any pickling spice. I also omitted the cream at the last minute because it looked so good w/o it. My husband said this was the best soup I've ever made. Yum!