Monday, February 11, 2013

Creamy Reuben Soup

First of all, I want to thank Danielle Mulholland for the inspiration of this recipe. She recently won first place in "Soups On" contest in a group on Facebook called  "What's for Dinner Tonight Ladies", a tasty little place where we all post what's on our menus for the evening..
I made a few changes to suit my needs and what I had on hand. Her original post is on the Soups On link above.

1 small corned beef.. not sure what size it was , but damn tiny for $10
2 cans beer, I used a light beer
2 carrots
1 onion, peeled and halved
In the am cook corned beef in the beer, onion , and carrot until shreddy.. Save and strain the cooking liquid for the soup.

1 medium sweet onion, chopped 
1 cup shredded fresh cabbage
2 tablespoons butter
1/2 teaspoon baking soda
4 tablespoons cornstarch
4 tablespoons water
Saved liquid from cooking the corned beef or if you prefer, chicken broth
Shredded corned beef, I used about 3 cups
1 1/2 cups sauerkraut, drained
3 cups milk, more or less for the thickness you want
2 cups (8 ounces) shredded Swiss cheese
Caraway seeds ( optional)
Salt and pepper to taste
Thousand Island dressing
Rye croutons ( I didn't have rye bread, so I used french and made my own croutons with a tad of caraway seed)

In large pot, saute onion and cabbage in butter until tender. Add broth and baking soda ( not sure what the baking soda is for, but it got all fizzy when I added it) . Mix cornstarch and water in small bowl till combined and add to broth/ onion mixture. Simmer till thickened. Add corned beef, sauerkraut and caraway seeds. Simmer 5 min and add shredded cheese , salt, and pepper. Watch the salt, as the liquid from the corned beef is salty, you might not even need any.  Serve with a swirl of Thousand Island and croutons.. 
Thanks  Danielle!!! 


Angie's Recipes said...

The soup looks hearty and warming, Kim. I bring some rye croutons over for the soup ;-)

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Jean said...

That really looks incredible! I'm going to pin this with hopes of making it soon. Thanks, Red!

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