29. Reuben Soup

2 tbsp Butter

1 Onion

4 cups Chicken Stock

1 cup Sauerkraut, drained

1 Bay Leaf

2 tbsp Cornstarch

¼ cup Water

2 cups Heavy Whipping Cream

1 lb Corn Beef, cooked and diced

1 cup Swiss Cheese, grated

Rye Bread Croutons

Salt and Pepper, to taste

Melt butter in medium saucepot, add onion, and cook until soft. Add stock, sauerkraut, and bay leaf. Cover and simmer 15 minutes.

In small bowl, mix cornstarch with water, stir into soup with cream, corn beef, and cheese.

Simmer gently 10 to 15 minutes, stirring regularly. Remove bay leaf, add salt and pepper.

Nutrition Facts

0 servings

Serving size