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Cream of Reuben Soup with Rye Croutons

Perhaps you didn't eat up all your corned beef, so turn the leftover bits into this comforting creamy soup... it's like having a reuben sandwich in a bowl with Swiss cheese, rye and all! 

Course Main Course, Soup
Servings 6 folks
Author Wendy Perry

Ingredients

  • 4 tablespoons butter
  • 3-4 tablespoons oil I used garlic oil but use your fave
  • 1 large onion peeled, chopped
  • 1 large turnip peeled, small dice
  • 4 leeks washed and sliced into thin rings
  • 2 Granny Smith apples not peeled, small dice
  • 3 tablespoons garlic puree I use the puree in tubes in produce dept
  • 1 14.4 oz can Bavarian Sauerkraut undrained
  • 2 15 ounce cans chicken broth
  • 1 pint half and half
  • about 4 cups shredded cooked corn beef
  • 2 tablespoons dried thyme
  • 1 tablespoon white pepper
  • shredded Swiss Cheese
  • 6-8 slices rye bread, cut into cubes and toasted

Instructions

  1. Saute onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan.  Pour into heated crock pot.

  2. Stir in garlic puree, kraut, broth, half and half, cream, corned beef, thyme and white pepper.

  3. Stir to blend and cover.  Heat on high until hot and dried thyme is tender.  

  4. Ladle into bowls and scatter with Swiss cheese and croutons.  EAT!

Recipe Notes

If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken.