Quick Creamy Reuben Soup Recipes

Steps:

• In a large saucepan, saute the onion, celery and green pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low. Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil). Stir in cheese until melted.

Steps:

• 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.

Steps:

• Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
• Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
• Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
• Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

Steps:

• Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
• Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

Steps:

• In a large saucepan cook onion and celery in butter until tender.
• Stir in flour until smooth.
• Gradually stir in water and bouillon and bring to a boil.
• Reduce heat and simmer uncovered, 5 minutes.
• Add corned beef, saurkraut, half and half, and 1 cup cheese.
• Cook for 30 minutes, until slightly thickened, stirring frequently.
• Ladle into 8 oven proof bowls.
• Top each with toasted bread and 1/2 cup of cheese.
• Broil until cheese melts.

Steps:

• In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.
• Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.
• In a bowl combine the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.
• Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.
• Ladle in bowls and top with croutons or toasted bread cubes.
• DELICIOUS!

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until cabbage and noodles are tender. Sprinkle with cheese.